Cream of Brie Soup

Cream of Brie Soup

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  • Prep Time


  • Total Time


  • Servings



  • Cream of Brie Soup

  • 3 shallots, chopped

  • 2 tbsp butter

  • 2 tbsp flour

  • ½ cup white wine

  • 2 cups milk

  • 1 cup chicken broth

  • ¾ lb brie, trimmed of rind and cut into cubes

  • salt & 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 chives

  • pinch of salt and pepper


In a large saucepan over low heat, cook the shallots in the butter for about 10 minutes. Sprinkle with flour and cook for 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 1 minute. In blender, puree the soup until smooth. Adjust the seasoning. Serve in small bowls and garnish with Mushroom Duxelles. Mushroom Duxelles; In a skillet over med heat, brown the mushrooms and shallots in the oil., Season with salt and pepper. Deglaze with wine. Bring to a boil and reduce until nearly dry. Add the chives.


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