Brie Soup

By JimMac

Ingredients

• 2 1/2 lbs brie cheese
• 1 quart hot chicken stock or Imperial Broth
• 2 T butter
• 1 1/4 cups fresh sliced mushrooms
• 1 cup carrots, julienned
• 1 cup green onions, sliced
• 1/4 cup dry sherry
• 2 cups heavy cream

Details

Servings 4

Preparation

Step 1

Method:

Remove crust from the brie.

Dissolve the cheese in hot chicken stock in large saucepan. Strain and reserve broth.

Melt butter in Dutch oven over low heat.

Add mushrooms, carrots, green onions and sauté until tender.

Add cheese broth. Stir in sherry and cream. Serve hot.