This soup is inspired by a recipe that I found online, I just tweaked it to make it a gluten-free version after being tempted by pre-made Mushroom and Brie Soup available at Costco but wasn't gluten free. I typically like cooking with sherry when making a mushroom soup but I didn't have any on hand. The white wine worked quite well.
Super yummy creamy mushroom soup! Start with about 2 lbs of mushrooms, a tablespoon of olive oil, a cookie sheet and 400˚F oven.
Roast the mushrooms for about 30 minutes.
Meanwhile melt some butter (2 tablespoons) in a soup pot, and cook down onions for about 8 minutes.
Add garlic and dried thyme.
Cook for about 1 minute more.
Add gluten free all-purpose flour blend. I like Cloud 9 gluten free flour, it is a cup for cup replacement for non-gluten-free recipes. Deglaze the pot with white wine.
Add stock and roasted mushrooms, bring to a boil, reduce to a simmer and let it simmer away for about 20 minutes. Then add 1/2 cup of milk and brie cheese, skinned and cut into cubes. Stir until cheese is melted and milk has been blended.
Puree the soup and serve.