Brie Crab and Mushroom Chowder

• 8 ounces fresh mushrooms, thinly sliced
• 1 medium onion, finely chopped
• 3 tablespoons butter or 3 tablespoons margarine
• 14 cup all-purpose flour
• 14 teaspoon white pepper
• 18 teaspoon salt
• 1 (14 ounce) can vegetable broth
• 2 cups milk
• 1 (4 1/2 ounce) round brie cheese, rind removed and cut into 1 inch pieces
• 3 roma tomatoes, chopped
• 2 (6 1/2 ounce) cans crabmeat, drained, flaked, and cartilage removed
• 2 tablespoons snipped fresh parsley
• 4 teaspoons finely shredded romano cheese

1. In a large saucepan cook mushrooms and onion in hot butter about 5 minutes or until tender.
2. Stir in flour, pepper, and salt.
3. Add vegetable broth all at once.
4. Cook and stir until thickened and bubbly.
5. Stir in milk, brie, and tomatoes.
6. Cook and stir about 7 minutes more or until brie is melted.
7. Stir in crab meat and heat through.
8. Serve in bowls topped with parsley and Romano cheese.

mushrooms, onion, butter, flour, white pepper, salt, vegetable broth, milk, brie cheese, roma tomatoes, crabmeat, parsley, romano cheese

Taken from www.food.com/recipe/brie-crab-and-mushroom-chowder-139258 (may not work)