Saturday, March 27, 2010

PostHeaderIcon Soup's On: Brie Soup

  • 1 cup sliced mushrooms
  • 3/4 cup sherry
  • 4 cups heavy cream
  • 1/2 pound Brie cheese
  • 2 tablespoons butter
  • 4 cups chicken stock
  • 1/2 tablespoon corn starch
  • 1 cup sliced green onions
  • Salt & Black Pepper to taste
  • Croutons (see below)
  • Fresh parsley
In your soup pot, saute mushrooms in butter.  Deglaze with 1/4 cup sherry.  Add chicken stock and cream.  Bring to a boil.  Combine remaining sherry with cornstarch and add to soup.  Let soup return to a boil.  Adjust seasonings and add green onions.  Reduce heat.

Slice some of the Brie for topping.  Chop the remaining in to small chunks and stir into soup.  Let simmer on low heat while preparing croutons.

Placed thin baguette slices on a baking sheet.  Brush with butter.  Top with sliced Brie and toast in a hot oven prior to serving.

When ready to serve, pour soup into serving bowls.  Place crouton on top, sprinkle with fresh parsley.


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