There’s nothing better than walking into your apartment or home to the smell of something cooking in the crockpot. It hits you like a brick wall but a brick wall you want to eat as slowly and delicately as possible.
Soup is a comfort food no doubt. Add some mushrooms and cheese and I’m done. I’ll curl up on the couch with a bowl of soup, some carbs on the side, and be good to go for the rest of the evening. And by good to go, I mean ready to go to sleep;-)
Go, set that dial to low, and treat yourself to something you know you can depend on….deliciousness in a bowl.
Toss in a bowl with the olive oil.
Place the mushrooms on a baking sheet in a single layer and roast in a preheated, 400 degree oven until caramelized, for about 20min, turning them once halfway through.
As the mushrooms are cooking, melt the butter in a pan over medium heat. Add the onions and cook until tender (about 5-7 minutes).
Add the garlic and thyme and cook for about a minute.
Add the flour and cook for 2 minutes.
Once the mushrooms and onions are cooked, place in the crock pot with the wine and chicken stock. Add brie.
Cook on low for 6-10 hours or on high for 4-6 hours.
Before serving, stir in milk and salt.
Ladle as much as your heart desires.