Melt 1 Tablespoon of butter in a skillet and cook half the Mushrooms until just browned. Transfer to a bowl and add another Tablespoon of butter and cook the other half of the mushrooms. Transfer them to that holding bowl too
While the mushrooms are cooking add the half cup of butter to a Dutch oven or Sauce pan and melt it over medium-low heat. Add the Onions and cook them for 5 minutes. Add the Garlic and cook them both for another 2 minutes.
Add the Flour, Paprika and Thyme, stirring until it thickens into a roux. About 3 minutes
Pour in the Wine and turn the heat up to Medium-High to let the mixture begin to boil then pour in the Vegetable stock and half-and-half and allow it to come to a low boil. Reduce the heat and simmer for 10 minutes.
Whisk in the Brie until it is fully melted. Using an immersion blender puree until smooth.
Add in the Mushrooms (and any “juice” in the bottom of the bowl). Continue to simmer for another 15 minutes
Mix in the Heavy Cream and continue to simmer for 10 more minutes. Season with Salt and Pepper and serve with some toasted and buttered Sour Dough bread
Substitute the Baby Bellas with White Mushrooms or use a blend of various mushrooms