It’s already feeling quite cool for a typical fall in Michigan, which is why our house (particularly Dr. Wife), has developed our natural cravings for warm and filling soups a little earlier than we normally would. My wife is a big fan of mushrooms and had something similar to the Creamy Brie and Mushroom soup recipe at work. I added some kick to it with some cayenne pepper and some fresh thyme. The result is a very creamy, very earthy and incredibly warming autumn treat that goes fabulously with a cool crisp salad or the Asiago crutons you see here.

Ingredients

Preparation
1. Saute onions, shallots and mushrooms in butter in a large stock pot over medium high heat. Stir frequently and do not allow the onions or shallots to brown.

2. Add sherry and chicken broth. Simmer for at least 10 minutes.

3. Add the thyme, cream and beau monde. Bring to a boil, stirring frequently and immediately reduce to a simmer. Simmer 10 minutes, stirring frequently to be sure the cream doesn’t break from your mixture. Add pepper, nutmeg and salt.

4. Start adding the brie a small piece at a time, stirring constantly, until it is all incorporated. Serve immediately.

If you want to make the croutons, they’re incredibly simple. Cut thin slices of french bread, butter, and dust with garlic salt or a spice blend of your choice. Then sprinkle with fresh grated Asiago cheese, a few drops of olive oil and some fresh oregano. Put them under a broiler or bake in the oven at 400 degrees for four to five minutes. They really help compliment the soup

If you reheat this soup, use a thick bottomed pot and stir often as the brie may stick on you.