Brie, Crab and Mushroom Soup

This is a deeeelicious soup. If you're pregnant or you don't like brie cheese, you can probably substitute swiss cheese. Yum yum!

8 oz. fresh mushrooms, thinly sliced
1 medium onion, finely chopped
3 Tbsp butter or margarine
¼ C. all-purpose flour
¼ tsp ground white pepper
1/8 tsp salt
1 14-oz can chicken broth
2 C. milk
¼ C. heavy cream
1 4.5 ounce round brie cheese, rind removed and cut into 1-inch pieces
3 roma tomatoes, chopped
2 6 ½- ounce cans good quality crab meat, drained, flaked and cartilage removed
2 Tbsp snipped fresh parsley
4 tsp finely shredded Romano cheese

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