Brie Soup

Serves: 6
Total Calories: 953


2 1/2 pounds brie cheese (about 1/2 of large wheel)
1 quart hot chicken stock or broth
2 tablespoons butter
1 cup julienned carrot
1 1/4 cups fresh sliced mushrooms
1 cup sliced green onions
1/4 cup dry sherry
2 cups heavy cream


After removing the crust from Brie, dissolve in hot chicken stock in large saucepan. Strain. Melt butter in Dutch oven over low heat. Add carrots, mushrooms, and green onions, and sauté until tender. Add cheese mixture. Stir in sherry and cream. Serve hot.

Nutritional Facts:

Serves: 6
Total Calories: 953
Calories from Fat: 780

This Brie Soup recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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