Sherry and Brie Soup The Best Recipes

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Wednesday, May 26, 2010

Sherry and Brie Soup

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

Ingredients :

6 cups hen inventory
1/eight cup butter
1/2 cup all-cause flour
12 oz. Brie cheese - rind removed, room temperature
1/4 cup dry sherry
1/four cup julienned carrots
1/4 cup julienned celery
1/8 cup fresh sliced mushrooms
1/4 cup heavy cream
salt and pepper to flavor

Instructions :

Prep :	Cook : 7M	Ready in :

Melt butter or margarine in 3-quart saucepan over low heat. Add flour and blend properly, cooking till it just starts offevolved to show golden. Add inventory and whip vigorously, convey to boil and reduce to simmer. Skim foam off pinnacle, and keep to simmer till reduced to two/3 its original amount and the sauce is the consistency of heavy cream.
Strain through exceptional sieve. Return sauce to pan, and cook over low heat. Add brie cheese, cook dinner slowly, stirring on occasion, till the cheese has melted.
Add sherry and veggies and simmer lightly until the veggies are al dente. Heat heavy cream over low warmness and add to soup. Season soup with salt and pepper. Garnish with clean chives or scallion.

Notes :

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