Prep 15 mins
Cook 40 mins
- 6 cups homemade chicken stock
- 2 ounces unsalted butter
- 2 ounces all-purpose flour
- 12 ounces brie cheese, at room temperature with rind removed
- 3 fluid ounces white wine
- 2 ounces carrots, sliced julienne
- 2 ounces celery, sliced julienne
- 2 ounces mushrooms, thinly sliced
- 2 fluid ounces heavy cream
- salt and pepper, to taste
- Melt butter in saucepan over low heat.
- Add flour and mix well, cooking until it just starts to turn golden.
- Add stock and whip vigorously, bring to boil and reduce to simmer.
- Skim the butter and flour and other impurities that rise to the top and continue to simmer until the mixture is reduced to 2/3 its original quantity and the sauce is the consistency of heavy cream.
- Strain through a fine sieve.
- Return the sauce to the saucepan over low heat and add Brie cheese, cook slowly, stirring occasionally, until the cheese has melted.
- Add wine and vegetables and simmer lightly until the vegetables are al dente.
- Heat heavy cream over low heat and add to soup.
- Season soup with salt and pepper.
- Garnish with fresh chives or scallion.
- The flavor of this soup can vary depending on the degree of ripeness of the brie cheese.
- Brie can be ripened by sitting out at room temperature for 3 to 9 hours, depending on personal preference.
Mmmmm, Mmmmm, Good! That's what I heard when I served this to my better half. Definitely a "Company's Coming" soup. I had some leftover brie, a little white wine and a smoked turkey stock that needed something done with it, so I gave this recipe a try. I see why this serves 6-8 people, as it's very rich. I served this with cucumber sandwiches. It's a Keeper!
This was so good! So rich and delicious. The only change I made was to use half & half instead of the heavy cream because I had it on hand. Thanks for sharing!