- Course Soups & Creams
- Prep. Time 15 mins
- Cooking Time 25 mins
- Yields 6 servings
Young Brie cheeses will keep for about a month. If the cheese is ripe and kept under good conditions, it will last for about two weeks.
In a large pot, sauté leeks, celery and onion in butter on medium-low heat for about 3 minutes or until transparent. Stir in seasonings.
Stir in flour until well blended. Gradually add milk and stir constantly until soup thickens. Stir in mushrooms and simmer for 10 minutes.
With a ladle, distribute soup evenly into 6 oven-proof bowls. Top each with 3 slices of Canadian Brie cheese. Place under the oven broiler until cheese is melted. Serve immediately.
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100% Canadian milk produces award winning cheese. Meet some of the winners from the 2011 Canadian Cheese Grand Prix.see all the reasons