Brie Mushroom Soup

Simmer up the earthy flavor of fresh mushrooms and the richness of Brie cheese in one delicious, creamy soup. I serve big bowlfuls to warm everyone up on chilly days.

—Maria Emmerich, River Falls, WI

Prep: 15 min. • Cook: 20 min. • Makes: 4 servings

• ¼ cup butter, cubed
• 1 lb. sliced fresh mushrooms
• 2 large onions, chopped
• 1 can (14 ½ oz.) chicken broth
• 1 Tbsp. paprika
• 1 Tbsp. reduced-sodium soy sauce
• 2 tsp. dill weed
• 3 Tbsp. all-purpose flour
• 1 cup milk
• 4 oz. Brie cheese, rind removed, cubed
• ¼ cup minced fresh parsley
• 2 tsp. lemon juice
• ½ tsp. salt
• ¼ tsp. pepper

1. 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 weed. Bring to a boil. Reduce heat; simmer, covered, 5 minutes.
2. 2. In a small bowl, whisk flour and milk until smooth. Stir into the mushroom mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add the remaining ingredients. Cook and stir until cheese is melted (do not boil).

1 ¼ cups: 328 cal., 22g fat (14g sat. fat), 67mg chol., 1192mg sod., 21g carb. (9g sugars, 3g fiber), 14g pro.