Brie Soup Au Sherry Recipes

SHERRIED BRIE AND PORCINI MUSHROOM SOUP

Steps:

• Trim the rind from the brie and then roughly tear it into 2-inch pieces. (It is easy to trim if you first place the cheese in the freezer for 30 minutes or until it is sufficiently hard.) Set aside.
• In a small saucepan, reduce the sherry over medium-high heat to 1 cup. Set aside.
• in a medium stockpot over medium-high heat, melt the butter. Add the mushrooms, shallots, and lemon juice and cook 4 minutes, stirring constantly. Remove from the heat, add the flour, and stir until the flour is fully incorporated.
• Return the mixture to heat and add the beef broth and reserved sherry. Raise the heat to high and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes.
• Add the trimmed Brie, stirring until the cheese has melted. Add the half and half and pepper and continue to simmer without boiling for 5 minutes.
• ladle the soup into separate bowls and garnish each with 1 to 2 tablespoons of the chives.

BRIE SOUP

Steps:

• Sauté onions, shallots, and mushrooms in margarine for 5 minutes in a non stick skillet.
• Add 3 Tbsp sherry and chicken stock and simmer for 10 minutes.
• Add milk and cheese and stir until cheese is melted and soup begins to thicken.
• Combine cornstarch and remaining 3 Tbsp of sherry and stir into soup.
• Continue cooking until soup is thickened.
• Season with pepper and nutmeg.
• Taste; add salt if needed.

BRIE SOUP AU SHERRY

Steps:

• Dissolve Brie in hot chicken stock in large heavy pan. Strain.
• Melt butter in Dutch oven over low heat while cheese is dissolving. Add mushrooms, carrots, and green onions; sauté til tender. Add cheese mixture. Stir in sherry and cream. Note: If thicker soup is desired, gradually stir 1 cup hot soup into 1 Tbsp. flour. Return to soup and stir til thickened. Serves 4 to 6