Creamy Mushroom Soup with Garlicky Bruschetta

This flavorful restaurant-style soup is a delicious way to warm up on a cold day!

¼ diced celery
⅓ diced onion
1 TBSP butter, halved
8 oz cremini or baby bella mushrooms, sliced
4 oz white button mushrooms, sliced
a pinch of salt
4 cloves of garlic, smashed and minced
⅛ tsp dried thyme [or ¼ tsp fresh]
a pinch of optional cayenne pepper [optional but awesome]
a pinch of allspice
black pepper and any additional salt, to taste
¼ cup dry sherry [or ⅛ cup apple cider vinegar + ⅛ cup water]
2 cups vegetable broth
1 cup half and half
½ cup [8 oz] brie, rind removed
¼ cup heavy cream
fresh or dried parsley and chopped green onion

View the full recipe at Peas and Crayons →