On Fri, 14 Sep 2018 07:46:27 -0000 (UTC), Wayne Boatwright
> wrote:

>I found this on the Internet and immediately thought of you and the
>recent discussions of brie and mushrooms...
>
>
> 1/4 cup butter, cubed
> 1 pound sliced fresh mushrooms
> 2 large onions, chopped
> 1 can (14-1/2 ounces) chicken broth
> 1 tablespoon paprika
> 1 tablespoon reduced-sodium soy sauce
> 2 teaspoons dill weed
> 3 tablespoons all-purpose flour
> 1 cup milk
> 4 ounces Brie cheese, rind removed, cubed
> 1/4 cup minced fresh parsley
> 2 teaspoons lemon juice
> 1/2 teaspoon salt
> 1/4 teaspoon pepper
>
>Directions
>
> 1. In a Dutch oven, heat butter over medium-high heat. Add
>mushrooms and onions; cook and stir until tender. Stir in broth,
>paprika, soy sauce and dill. Bring to a boil. Reduce heat; simmer,
>covered, 5 minutes.
> 2. In a small bowl, whisk flour and milk until smooth. Stir into
>mushroom mixture. Bring to a boil; cook and stir 1-2 minutes or until
>thickened. Reduce heat; add remaining ingredients. Cook and stir
>until cheese is melted (do not boil).
>
>https://www.tasteofhome.com/recipes/...om-soup/print/

A total waste of brie, would get the same result subbing creamcheese
or tofu.