Brie Soup recipe
Harvest Cheddar and Vegetable Chowder Cream of roasted red pepper with Bocconcini
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Brie Soup

Dairy Farmers of Canada
Comments
  • Course Soups & Creams
  • Prep. Time 15 mins
  • Cooking Time 25 mins
  • Yields 6 servings

Ingredients

1 cup (250 mL) diced leeks, white only
2/3 cup (160 mL) diced celery
1/2 cup (125 mL) minced Spanish onion
1/4 cup (60 mL) butter
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) ground nutmeg
Salt and pepper, to taste
1/3 cup + 1 tbsp (90 mL) all-purpose flour
4 cups (1 L) Milk
1 3/4 cups (430 mL) sliced white mushrooms
9 oz (270 g) Canadian Brie cheese, in 18 slices

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.

Learn how to store your brie.

Preparation

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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Nutritional Info

Per serving
Energy: 367 Calories
Protein: 17 g
Carbohydrate: 20 g
Fat: 25 g
Calcium: 27 % / 297 mg

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