In medium saucepan, combine mushrooms, onion, broth mix, or chicken broth, and water. Bring to a boil over medium-high heat. Reduce heat, cover and simmer 15 minutes.

In large saucepan, melt butter. Blend in flour and poultry seasoning. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Stir in undrained mushroom mixture. Add salt and pepper to taste.

To serve, divide Canadian Brie cheese among four soup bowls; top with hot soup. Stir melted cheese through soup.

Look for firm, fleshy mushrooms with no discoloration or bruises. Store, unwashed, in a paper bag in the refrigerator for up to five days.

*Or you can use shredded Canadian Swiss, Mozzarella or Provolone cheese.