Total Time
45mins
Prep 15 mins
Cook 30 mins

This is such a yummy soup that you won't hesitate to give it to guests if they come by unannounced!

Ingredients Nutrition

Directions

  1. Sauté onions, shallots, and mushrooms in margarine for 5 minutes in a non stick skillet.
  2. Add 3 Tbsp sherry and chicken stock and simmer for 10 minutes.
  3. Add milk and cheese and stir until cheese is melted and soup begins to thicken.
  4. Combine cornstarch and remaining 3 Tbsp of sherry and stir into soup.
  5. Continue cooking until soup is thickened.
  6. Season with pepper and nutmeg.
  7. Taste; add salt if needed.

Reviews

(5)
Most Helpful

Hi, Tish! Your recipe is simmering on the stove as I type. It is DELICIOUS! I used Cream Sherry because I had on hand and goofed when I added all 6 tablespoons to the pan. I ended up still using 3 more tablespoons with the cornstarch. Sure didn't hurt the taste a bit. This is our first use of "Brie" and it won't be the last. Love cheese, but just haven't tried Brie before. Thanx for a great recipe!

M. Joan March 05, 2004

This tasted alot like cream of mushroom soup. And I couldn't get the brie cheese to melt. I cooked for a long time. But still worth trying. Smelled wonderful.

JAG0913 February 22, 2008

this soup is awesome! Exactly like the one we had at an upscale eatery in town. I ddn't have shallots so used one clove of garlic, minced. I also left out the nutmeg.

patricia.bryant February 20, 2008

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