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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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

349 calories; 27.2 g total fat; 91 mg cholesterol; 427 mg sodium. 10.2 g carbohydrates; 13.5 g protein; Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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! Read More
(29)

Most helpful critical review

Rating: 3 stars
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. Read More
(9)
18 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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! Read More
(29)
Rating: 4 stars
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! Read More
(29)
Rating: 5 stars
01/20/2011
This soup is so good its silly. I look forward to making this again. Read More
(28)
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Rating: 4 stars
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. Read More
(17)
Rating: 5 stars
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. Read More
(15)
Rating: 5 stars
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!! Read More
(12)
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Rating: 3 stars
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. Read More
(9)
Rating: 5 stars
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. Read More
(6)
Rating: 4 stars
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! Read More
(3)
Rating: 5 stars
06/10/2016
WOW! This soup is beyond awesome. We licked the bowls and brie is right back on my shopping list. I pureed the veggies per other reviewers, otherwise made per the recipe. It has a delightfully creamy & velvety texture and a wonderful mushroomy & winey taste. THANK YOU. Read More
(2)