Cream of Brie Soup
Cream of Brie Soup
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  • 3 shallots, chopped
  • 30 ml (2 tbsp) butter
  • 30 ml (2 tbsp) flour
  • 125 ml (1/2 cup) white wine
  • 500 ml (2 cups) milk
  • 250 ml (1 cup) chicken broth
  • 350 g (3/4 lb) brie cheese, rind removed and cut into cubes
  • Salt and pepper
  • Preparation
  • In a saucepan, gently sauté the shallots in the butter, about 10 minutes. Sprinkle with the flour and cook for about 1 minute, stirring constantly. Deglaze with the wine and mix thoroughly. Add the milk and broth. Bring to a boil and simmer for 5 minutes. Off the heat, add the cheese and let melt for about 1 minute.
  • In a blender, purée the soup until smooth. Adjust the seasoning. Keep warm over low heat.
  • Serve in small bowls and garnish with mushroom duxelles.
  • Description
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