SHERRY AND BRIE SOUP

Sherry and Brie Soup image

Creamy and delicious, this vegetable soup will quickly become a favorite!

Provided by MARBALET

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes

Yield 7

Number Of Ingredients 10

Ingredients

6 cups chicken stock
⅛ cup butter
½ cup all-purpose flour
12 ounces Brie cheese - rind removed, room temperature
¼ cup dry sherry
¼ cup julienned carrots
¼ cup julienned celery
⅛ cup fresh sliced mushrooms
¼ cup heavy cream
salt and pepper to taste

Steps:

Melt butter or margarine in 3-quart saucepan over low heat. Add flour and mix well, cooking until it just starts to turn golden. Add stock and whip vigorously, bring to boil and reduce to simmer. Skim foam off top, and continue to simmer until reduced to 2/3 its original quantity and the sauce is the consistency of heavy cream.
Strain through fine sieve. Return sauce to pan, and cook over low heat. Add brie cheese, cook slowly, stirring occasionally, until the cheese has melted.
Add sherry and vegetables and simmer lightly until the vegetables are al dente. Heat heavy cream over low heat and add to soup. Season soup with salt and pepper. Garnish with fresh chives or scallion.

Nutrition Facts : Calories 264.1 calories, Carbohydrate 9.2 g, Cholesterol 69 mg, Fat 20 g, Fiber 0.4 g, Protein 11.3 g, SaturatedFat 12.5 g, Sodium 390.3 mg, Sugar 0.6 g