Cream of Brie Soup

  • serves 0
Ricardo Larrivée
Ricardo Larrivée Ricardo and Friends


35 Ratings
Directions for: Cream of Brie Soup


Cream of Brie Soup

3 shallots, chopped

2 Tbsp butter

2 Tbsp flour

½ cup white wine

2 cup milk

1 cup chicken broth

¾ lb(s) brie, trimmed of rind and cut into cubes

salt and pepper

Mushroom Duxelles

8 oz white mushrooms, sliced and cut into sticks

1 shallot, finely chopped

2 Tbsp olive oil

½ cup white wine

2 Tbsp chopped fresh chives

1 pinch Salt and pepper


Cream of Brie Soup

1. In a large saucepan over low heat, cook the shallots in the butter for about 10 minutes. Sprinkle with flour and cook for about 1 minute, stirring constantly. Deglaze with the wine and reduce until thicken. Add the milk and broth. Bring to a boil, reduce the heat and simmer for 5 minutes. Remove from the heat. Add the cheese and let melt for about one minute.

2. In a blender, purée the soup until smooth. Adjust the seasoning.

3. Serve in small bowls and garnish with Mushroom Duxelles.

Mushroom Duxelles

1. In a skillet over medium heat, brown the mushrooms and shallot in the oil. Season with salt and pepper. Deglaze with the wine. Bring to a boil and reduce until nearly dry. Add the chives.

See more: Cheese, Soup, Winter, Appetizer, Lunch, Dinner, Mushrooms

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