Brie Soup
- Reviews 5
Ready In: 45 mins
Serves: 6
Ingredients
- 1 bunch green onion, chopped (mostly white part)
- 4 tablespoons shallots, diced (optional)
- 1 1⁄2 cups mushrooms, sliced
- 1 tablespoon margarine
- 6 tablespoons sherry wine, divided
- 3 cups chicken broth, less salt
- 2 cups evaporated skim milk
- 4 ounces brie cheese, rind removed, cubed
- 2 tablespoons cornstarch
- 1⁄4 teaspoon pepper
- 1⁄8 teaspoon nutmeg
- 1⁄4 teaspoon salt
Directions
- Sauté onions, shallots, and mushrooms in margarine for 5 minutes in a non stick skillet.
- Add 3 Tbsp sherry and chicken stock and simmer for 10 minutes.
- Add milk and cheese and stir until cheese is melted and soup begins to thicken.
- Combine cornstarch and remaining 3 Tbsp of sherry and stir into soup.
- Continue cooking until soup is thickened.
- Season with pepper and nutmeg.
- Taste; add salt if needed.
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