2 cups Leeks, white and light green parts only, diced
1 1/4 tsp Dried thyme
4 cups Vegetable broth
1/4 cup Madeira wine
8-oz Brie wheel, cut into cubes
1/2 cup Heavy cream
In a large saucepan melt butter over medium heat.
Add mushrooms, leeks and thyme and sauté 8-10 minutes or until softened. Add broth and wine, stirring to loosen up any browned bits. Bring to a boil, then reduce heat to low. Simmer, partially covered, 10 minutes.
Using a handheld immersion blender, purée soup until smooth.
Stir in cheese and heavy cream and cook just until heated through and cheese melts. Season with salt and pepper to taste.