This is from cooks.com. I have made and it is very good. I will be interested in seeing how it relates to the one from your club if you are able to get that.

CREAM OF MUSHROOM SOUP W/BRIE

Read more about it at www.cooks.com/rec/view/0,1748,159179-253201,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

2 lb. fresh mushrooms, sliced
1 lg. onion, diced
1 clove garlic, minced
1 tsp. fresh thyme or 3/4 tsp. dry thyme
1 c. strong beef stock or consomme (Campbells beef broth)
3 c. cream or 2 c. cream & 1 c. milk
3 tbsp. Beau Monde (uncooked cold roux, 2 tbsp. melted or soft butter)
1 oz. butter
1/2 c. med. sherry
8 oz. brie cheese (trimmed of any hard rind)

In large saucepan (3 quart) saute the onions and garlic in the melted butter, stirring frequently and making sure that they don't brown. Add mushrooms and saute for 5 minutes more. Add the thyme, cream stock and beau monde. Bring to a boil, stirring frequently and immediately reduce to a simmer. Simmer 10 minutes, stirring frequently. Add the sherry, stirring well as you add it so as not to curdle the cream.
Start adding the brie a small piece at a time, stirring constantly, until it is all incorporated. Season with salt and pepper to taste. Serve immediately. If you reheat this soup, use a thick bottomed pot and stir often as the cheese is prone to sticking. Serves 10 cups.

Can vary recipe using spinach and feta. Cauliflower and cheddar. Brussels sprouts and blue.

The sea, once it casts its spell, holds one in its net of wonder forever."
- Jacques Cousteau