Brie Soup


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This fancy soup with white wine and creamy Brie makes for an impressive first course.

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  • 1/2 stick butter
  • 1 lb. onions, diced
  • 1/2 lb. mushrooms, sliced
  • 1/4 tsp. minced garlic
  • 1 C. dry white wine
  • 1/4 C. flour
  • 3 1/2 C. chicken stock or broth
  • 1 bay leaf
  • 1 1/4 pint heavy whipping cream
  • pinch of thyme
  • 6 oz. Brie, cut into 1 oz. slices
  • 1 oz. sherry
  • salt and pepper to taste
  • 12 toasted baguette slices
  • 4 oz. Brie, cut into 6 thin slices

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In a heavy sauce pan, sauté the onions, mushrooms and garlic in the butter, being careful not to brown. Add the wine and reduce until almost dry. Add the flour and create a roux, cooking over low heat for a few minutes. Add the chicken stock and bring to a boil and cook until a proper consistency is achieved. Reduce heat to a simmer and add the cream and thyme. Allow to simmer for a few moments and strain the soup. Return to the pot and heat. Once simmering again, add the 6 oz. of Brie and whisk until smooth. Add the sherry and adjust seasonings. Pour the soup into bowls. Top with two croutons and a slice of Brie. Place under broiler to melt Brie, being careful not to burn. Serve at once. 

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