A beautiful soup, not thick, but just a bit creamy.
5 tablespoons butter
1/2 small onion, minced
16 ounces mushrooms, cleaned and finely chopped, preferably in a food processor
1/2 cup of marsala, divided (keep 1 tablespoon back to stir in before serving
4 tablespoons flour
4 cups chicken stock
1/4 teaspoon tarragon or thyme
6 to 8 ounces Brie cheese, rind removed and Brie finely cubed (cut some of the rind into slivers for garnish)
3 ounces cream cheese, in smallish pieces
2 cups cream
1/2 teaspoon salt, to taste
garnishes of choice, slivered Brie rind, herbs or sliced mushrooms
Heat butter in a large saucepan over medium-high heat. Add mushrooms and onions, cover for two to four minutes as the vegetables soften and sweat and release their juices. If it seems like the mushrooms are in danger of burning, add a tablespoon or two of water. Remove lid and sauté until the water has cooked out of the mushrooms and they brown, stirring often towards the end, about 6 to 7 minutes.
Add the marsala (except the reserved tablespoon) and continue to cook until mushrooms look nearly dry. Sprinkle with flour, stirring often, and cook for a minute or two until the flour has incorporated into the mushrooms and lost it’s “floury” taste. Add the stock and tarragon or thyme, bring to a boil. Turn down to a good simmer for about for about 10 to 15 minutes, slightly reducing the stock.
Reduce the heat to a low simmer, add the Brie and stir until melted. Add the cream cheese, stirring until melted. Add the cream, turn the heat down to very low and warm through. Add the tablespoon of reserved Marsala.
Taste for salt and adjust seasonings.
Garnish with sliced mushrooms, herbs or slivers of the Brie rind.