Cheese Olive Herb Bread & Mushroom Brie Soup

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It all started with the need to use up our Brie cheese.  I found 2 good looking recipes on Pinterest.  I decided to made this soup.  Some modifications that I made were to put the onions in the oven to caramelize as well as the mushrooms.  I did not have enough room on one cookie sheet so I used 2, 1 for the mushrooms and 1 for the onions.  I used a little less butter than called for to cook the garlic and make the roux.  And I just used fat-free milk not cream.  The soup was creamy and delicious!

For the bread, I sauteed an onion until golden and toasty to add to the bread dough. I did not put the sundried tomatoes in.  For the herbs, I used dried thyme and some Penzeys herb mixture.  Very good bread- moist and flavorful!!  Yummy with the olives, cheese, onion and herbs!

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2 responses to “Cheese Olive Herb Bread & Mushroom Brie Soup

  1. The soup was excellent and the bread was very moist and tasty.

  2. That sounds and looks delicious!

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