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Ingredients
- Cream of Brie Soup
- 3 shallots, chopped
- 2 tbsp butter
- 2 tbsp flour
- 1/2 cup white wine
- 2 cups milk
- 1 cup chicken broth
- 3/4 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
- 1/2 cup white wine
- 2 tbsp chopped chives
- pinch of salt and pepper
Preparation
Step 1
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.