The flavor of this soup can vary depending on the degree of ripeness of the brie cheese. If you put your brie cheese out at room temperature for 3 to 9 hours, this will intensify the brie flavor in your soup.

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Ingredients

Directions

  • Melt butter in sauce pan over low heat. Add flour and mix well, cooking until it just starts to turn golden.

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  • Add stock and whip vigorously, bring to boil and reduce to simmer. Skim the butter and flour and other impurities that rise to the top and continue to simmer until the veloute is reduced to 2/3 its original quantity and the sauce is the consistency of heavy cream.

  • Strain through fine sieve.

  • Return veloute to sauce pan over low heat and add brie cheese, cook slowly, stirring occasionally, until the cheese has melted. Add wine and vegetables and simmer lightly until the vegetables are al dente. Heat heavy cream over low heat and add to soup. Season soup to taste with salt and pepper. Garnish with fresh chives or scallion.

Nutrition Facts

348.81 calories; 13.55 g protein; 10.24 g carbohydrates; 27.2 g fat; 90.62 mg cholesterol; 426.79 mg sodium.Full Nutrition


Reviews (12)

Read All Reviews

Most helpful positive review

01/20/2011
This soup is so good its silly. I look forward to making this again.
(27)

Most helpful critical review

10/01/2009
I followed Cheryn's suggestion and omitted the carrots and pureed the mushrooms and celery. I also figured out the hard way you are supposed to remove the rind before you put it in the pot. The soup is good but I thought it was missing something. I am not good at figuring out how to make a recipe better but if I make it again I'll try garlic or onion or more seasoning or something.
(9)
16 Ratings
  • 5 Rating Star 10
  • 4 Rating Star 5
  • 3 Rating Star 1
02/01/2008
This is really a good cheese soup. Overlook the "expert" words and use your common sense on what to skim off etc. A local restaurant makes this soup so I looked here for a recipe. This was better when I omitted the carrots and pureed the mushrooms in a food processor the second time. If you've tried and enjoyed Brie Soup don't bypass this recipe!
(29)
01/20/2011
This soup is so good its silly. I look forward to making this again.
(27)
08/28/2006
I didn't use the celery added a few peas instead. I also didn't use all of the cream just a tbsp really felt it didn't need it. Considering there was quite a bit of brie in this it was surprisingly light. We all enjoyed this and I would definitely make this for company. Thanks.
(17)
03/22/2010
I love this. It freezes good also. I added leeks onions and garlic. I also puree everything togther and strain it several times. My chicken stock is home made also. This is a great basis to make your own. I have now made this 5 times.
(15)
01/06/2011
I made this for Christmas just as the recipe says except instead of skimming off the impurities I just ran it through a sieve after melting the cheese....it was silky smooth and the BEST creamy soup my family has ever had! Definitely a keeper!!
(12)
10/01/2009
I followed Cheryn's suggestion and omitted the carrots and pureed the mushrooms and celery. I also figured out the hard way you are supposed to remove the rind before you put it in the pot. The soup is good but I thought it was missing something. I am not good at figuring out how to make a recipe better but if I make it again I'll try garlic or onion or more seasoning or something.
(9)
11/18/2010
What a great soup! I used only peas (instead of all the veggies listed) which really simplified the recipe. While browning the flour I added two sliced cloves of garlic. I didn't want to share this soup with my husband it turned out so well.
(6)
03/25/2013
Very good easy to make. I choose not to strain it. I didn't add the mushroom or wine and had to substitute 2 cups of milk for some of the Chicken stock. Finished product is different but GOOD!
(3)
04/26/2016
Delicious and everyone loved it.
(1)