Drizzle a little olive/avocado/coconut oil at the bottom of a large pot/pan and saute mushrooms until tender, adding the minced garlic towards the end.
While that's cooking, add your white beans and onion to a pot with veggie stock and bring to a boil.
Reduce to medium-low heat and add a bay leaf, 1/4 tsp of salt, a crank or two of black pepper, 1/4 tsp of basil and a pinch of red pepper flakes [optional] and simmer for around 15-20 minutes.
Once the flavors have had some time to mingle, remove the bay leaf and puree the beans/broth [in batches if needed!] with an immersion blender [or a vitamix-type blender] until the beans are creamy and perfectly smooth.
Return to the pot and add your sauteed mushrooms and garlic along with the basil, parsley, red pepper flakes, salt and pepper to simmer along with your soup.
Next grab your dairy.
All I had on hand was some coconut milk creamer [thickened, unsweetened coconut cream] so I added a little cream cheese to add extra creaminess to the broth. If you're using half and half or heavy cream you can skip the cream cheese. [or go nuts and add both - up to you!]
Reduce heat so it's at the lowest setting and stir in your dairy of choice. I added the thickened coconut milk and cream cheese this time.
Remove pot from heat entirely and stir in your cubed brie, stirring constantly as it melts.
Taste test, adjust brie and seasonings as desired and serve alongside some crusty garlic bread for a filling and flavorful lunch or dinner! It also makes a great starter to any meal; simply serve up smaller bowls!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!