Step 1

Set oven to 400F

Step 2

Brush the mushrooms with a clean dish towel to clean them, do not get them wet.

Step 3

Trim the stem ends, and then quarter the mushrooms. Put on a dry baking sheet and bake for 20-25 minutes, tossing them a couple of times. They will lose their moisture, shrink up, and brown.

Step 4

Meanwhile melt the butter in a large skillet and saute the shallots for 5 minutes, then add the garlic and saute another 5 minutes until the shallot has softened.

Step 5

Stir in the flour and cook, stirring, for a minute. Add the wine and stir to deglaze the pan.

Step 6

Add the stock, the mushrooms, and the fresh thyme, and bring up to a simmer. Turn down the heat, cover and gently simmer for about 15 minutes. Season to taste with salt and fresh cracked black pepper.

Step 7

Add the cream and the cubed Brie. Stir to melt the cheese.

Step 8

Puree the soup, in batches. Taste to adjust the seasonings, and add a bit more stock or water if it seems too thick.

Step 9

Serve with a garnish of sliced mushrooms and more fresh thyme.