Cream Of Brie Soup

Cream of Brie Soup 1. Stir in broth paprika soy sauce and dill.

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6 Trim off the brie skin and discard.

Cream of brie soup. Gradually add broth cream and wine or additional broth. Cream of Brie Soup Melt butter over medium heat in a large saucepot. Pour the soup into a blender filling the pitcher no more than halfway full.

In a large saucepan over low heat cook the shallots in the butter for about 10 minutes. 9 Continue whisking and add the prepared Unseasoned Cream Sauce. Add mushrooms and onions.

7 Cut cheese into cubes and add to the simmering stock. Pour back into the pot with the rest of the chicken broth reheat and stir in the two cups of. Sprinkle with flour and cook for about 1 minute stirring constantly.

In a large saucepan saute asparagus in butter until tender. 11 Strain the soup and serve. Stir in flour until blended.

With a slotted spoon or strainer place the cheese skin the onions the celery and about a cup of the chicken broth into the food processor and blend until smooth. Cook and stir for 2 minutes or until golden brown. Stir in the Brie cheese and allow to melt for about 5 minutes.

Add onions and celery. 10 Add the cream and milk and simmer very slowly for 5 minutes. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it.

Cook until onions become translucent. Directions In a Dutch oven heat butter over medium-high heat. 8 Whisk the stock until the Brie melts.

Cook and stir until tender. Ingredients 6 cups chicken stock ¼ cup butter 8 tablespoons all-purpose flour 12 ounces Brie cheese ⅜ cup white wine 2 ounces julienned carrots ¼ cup chopped celery 2 ounces fresh.

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