Total Time
Prep 15 mins
Cook 40 mins

Ingredients Nutrition


  1. Melt butter in saucepan over low heat.
  2. Add flour and mix well, cooking until it just starts to turn golden.
  3. Add stock and whip vigorously, bring to boil and reduce to simmer.
  4. 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.
  5. Strain through a fine sieve.
  6. Return the sauce to the saucepan over low heat and add Brie cheese, cook slowly, stirring occasionally, until the cheese has melted.
  7. Add wine and vegetables and simmer lightly until the vegetables are al dente.
  8. Heat heavy cream over low heat and add to soup.
  9. Season soup with salt and pepper.
  10. Garnish with fresh chives or scallion.
  11. The flavor of this soup can vary depending on the degree of ripeness of the brie cheese.
  12. Brie can be ripened by sitting out at room temperature for 3 to 9 hours, depending on personal preference.
Most Helpful

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!

Claire de Luna December 30, 2002

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!

Mrs. Moon March 26, 2006