Brie Soup

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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 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

Recipe

• 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.