Thursday, September 9, 2010

PostHeaderIcon Soups On: Brie Soup

  • 1/2 pound mushrooms, clean & sliced
  • 3/4 cup. sherry
  • 4 cups heavy cream
  • 1/2 pound Brie cheese
  • 2 tablespoons butter
  • 4 cups chicken stock
  • 2 tablespoons corn starch
  • 3/4 cup chopped green onions
  • Salt & pepper
Slice some of the Brie and reserve for croutons.  Cube remaining cheese to get it ready for the pot.

In a large pot, saute mushrooms in butter.  Deglaze pan with about 1/4 cup of the sherry.  Add chicken stock and cream.  Bring to a boil.  Combine remaining sherry with corn starch and add to soup.  Continue to boil, stirring continously -- season to taste with a couple of pinches of salt & pepper.  Reduce heat.  Add green onions.  Add cubed Brie to soup in small batches, stirring continously.

Portion to individual bowls, top with croutons and sliced Brie.  Place in hot oven to brown the croutons and cheese.

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