Cream Of Brie Soup Recipes

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MUSHROOM AND BRIE SOUP



Mushroom and Brie Soup image

Mushroom and Brie Soup is a classic creamy mushroom soup kicked up a notch with lots of luxurious Brie cheese. It's perfect for a cozy dinner on the couch or a special first course for holiday meal.

Provided by Sue Moran

Categories     Soup

Time 45m

Number Of Ingredients 11

1 1/2 pounds cremini mushrooms (use any variety you like)
2 Tbsp unsalted butter
2-3 large shallots (peeled and finely diced)
3 cloves garlic (finely chopped)
2 Tbsp flour
1/2 cup Marsala wine
2 cups chicken stock (or veggie stock)
2 Tbsp fresh thyme leaves
salt and freshly cracked black pepper to taste
1/2 cup heavy cream (or half and half)
6 ounces Brie cheese (rind removed, cut in chunks)

Steps:

  • Set oven to 400F
  • Brush the mushrooms with a clean dish towel to clean them, do not get them wet.
  • Trim the stem ends, and then quarter the mushrooms. Put on a dry baking sheet and bake for 20-25 minutes, tossing them a couple of times. They will lose their moisture, shrink up, and brown.
  • Meanwhile melt the butter in a large skillet and saute the shallots for 5 minutes, then add the garlic and saute another 5 minutes until the shallot has softened.
  • Stir in the flour and cook, stirring, for a minute. Add the wine and stir to deglaze the pan.
  • Add the stock, the mushrooms, and the fresh thyme, and bring up to a simmer. Turn down the heat, cover and gently simmer for about 15 minutes. Season to taste with salt and fresh cracked black pepper.
  • Add the cream and the cubed Brie. Stir to melt the cheese.
  • Puree the soup, in batches. Taste to adjust the seasonings, and add a bit more stock or water if it seems too thick.
  • Serve with a garnish of sliced mushrooms and more fresh thyme.

Nutrition Facts : Calories 302 kcal, Carbohydrate 15 g, Protein 12 g, Fat 20 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 68 mg, Sodium 311 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 7 g, ServingSize 1 serving

CREAM OF BRIE SOUP (TNT)



Cream of Brie Soup (TNT) image

This soup is a real palate-pleaser for any cheese lover. Want to make it even more decadent? Try using cream instead of milk. Whoowee!

Provided by Lynnda Cloutier

Categories     Other Side Dishes

Time 1h

Number Of Ingredients 9

1/2 c chopped onion
1/2 c chopped celery
1/4 c butter (1/2 stick)
1/4 c flour
14 oz chicken broth, 1 can
2 c milk
16 oz round brie cheese, rind removed
crumbled cooked bacon, optional
chopped chives, for garnish

Steps:

  • 1. Sauté onion and celery in butter in pan until tender. Stir in flour.
  • 2. Cook for a few minutes, stirring constantly. Stir in broth and milk.
  • 3. Cook for 5 minutes or until thickened, stirring constantly. Add cheese and cook until cheese is melted, stirring frequently.
  • 4. Process soup in blender and return to pan. Stir in bacon.
  • 5. Ladle into serving bowls and sprinkle with chives. Serves 4.

CREAM OF BRIE SOUP



Cream of Brie Soup image

Make and share this Cream of Brie Soup recipe from Food.com.

Provided by dicentra

Categories     Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup yellow onion, peeled and chopped
1/2 cup thinly sliced celery
4 tablespoons butter
1/4 cup flour
2 cups milk
2 cups chicken broth
3/4 lb brie cheese, cubed
salt and pepper
chopped chives (to garnish)

Steps:

  • In a 3 quart kettle, sauté the onion and celery in the butter until limp.
  • Stir in the flour. Remove from the heat.
  • Stir in the mil and chicken broth using a whisk to mix well.
  • Return to the heat and simmer, stirring constantly until the soup thickens. Ad the cheese and stir until melted.
  • Run this through a food processor or blender until smooth. Adjust seasonings with salt and pepper and serve hot.

BRIE MUSHROOM SOUP



Brie Mushroom Soup image

Simmer up the earthy flavor of fresh mushrooms and the richness of Brie cheese in one delicious, creamy soup. I serve big bowlfuls to warm up everyone on chilly days.-Maria Emmerich, River Falls, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 14

1/4 cup butter, cubed
1 pound sliced fresh mushrooms
2 large onions, chopped
1 can (14-1/2 ounces) chicken broth
1 tablespoon paprika
1 tablespoon reduced-sodium soy sauce
2 teaspoons dill weed
3 tablespoons all-purpose flour
1 cup milk
4 ounces Brie cheese, rind removed, cubed
1/4 cup minced fresh parsley
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a Dutch oven, heat butter over medium-high heat. Add mushrooms and onions; cook and stir until tender. Stir in broth, paprika, soy sauce and dill. Bring to a boil. Reduce heat; simmer, covered, 5 minutes., In a small bowl, whisk flour and milk until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add remaining ingredients. Cook and stir until cheese is melted (do not boil).

Nutrition Facts : Calories 328 calories, Fat 22g fat (14g saturated fat), Cholesterol 67mg cholesterol, Sodium 1192mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 14g protein.

CREAM OF BRIE AND LEEK SOUP



Cream of Brie and Leek Soup image

Make and share this Cream of Brie and Leek Soup recipe from Food.com.

Provided by Raquel Grinnell

Categories     Onions

Time 50m

Yield 1 pot of soup, 6 serving(s)

Number Of Ingredients 8

1/2 cup butter, unsalted (1 stick)
8 large leeks, finely chopped (white parts only)
4 cups chicken stock, unsalted
1/2 cup all-purpose flour
4 cups half-and-half
1 1/2 lbs brie cheese, well chilled, cut into small cubes (with rind)
salt and freshly ground pepper
2 tablespoons fresh chives, snipped

Steps:

  • Melt 1/4 cup butter in heavy large deep skillet over medium heat. Add the leeks and cook until translucent, stirring frequently, about 4 minutes. Add 4 cups stock and bring to boil. Reduce heat, cover and simmer until leeks are tender, about 25 minutes. Purée mixture in batches in blender.
  • Melt remaining 1/4 cup butter in heavy large non aluminum saucepan over medium heat. Add flour and stir 2 minutes. Blend in half and half 1 cup at a time; whisk until smooth. Add 1/4 of cheese and blend until smooth and melted. Repeat with remaining cheese in batches.
  • Strain soup through fine sieve, pressing with back of spoon. Return to saucepan. Mix in leek purée. (Can be prepared 8 hours ahead. Cool, cover and refrigerate.) Rewarm soup over low heat, stirring constantly. Thin with more stock if desired. Season with salt. Ladle soup into bowls. Sprinkle with pepper and chives.

Nutrition Facts : Calories 892.3, Fat 67.7, SaturatedFat 41.6, Cholesterol 218.6, Sodium 1141.2, Carbohydrate 37.9, Fiber 2.4, Sugar 8, Protein 35.4

BRIE SOUP



Brie Soup image

The flavor of this soup can vary depending on the degree of ripeness of the brie cheese. If you put your brie cheese out at room temperature for 3 to 9 hours, this will intensify the brie flavor in your soup.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 10

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 mushrooms, sliced
¼ cup heavy whipping cream
salt and pepper to taste

Steps:

  • Melt butter in sauce pan over low heat. Add flour and mix well, cooking until it just starts to turn golden.
  • Add stock and whip vigorously, bring to boil and reduce to simmer. Skim the butter and flour and other impurities that rise to the top and continue to simmer until the veloute is reduced to 2/3 its original quantity and the sauce is the consistency of heavy cream.
  • Strain through fine sieve.
  • Return veloute to sauce pan over low heat and add brie cheese, cook slowly, stirring occasionally, until the cheese has melted. Add wine and vegetables and simmer lightly until the vegetables are al dente. Heat heavy cream over low heat and add to soup. Season soup to taste with salt and pepper. Garnish with fresh chives or scallion.

Nutrition Facts : Calories 348.8 calories, Carbohydrate 10.2 g, Cholesterol 90.6 mg, Fat 27.2 g, Fiber 0.7 g, Protein 13.5 g, SaturatedFat 17 g, Sodium 426.8 mg, Sugar 1.1 g

BROCCOLI AND BRIE SOUP



Broccoli and Brie Soup image

Yummy, homely, comforting soup sure to warm you up on those chilly days.

Provided by nicolanolan87

Time 30m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Cook the onion in either the oil or butter on a low-med heat for about 5 mins until soft.
  • Add the potato and the stock and bring to the boil. Turn down the heat and simmer for 10-15 mins.
  • Add the broccoli and cook for a further 5-10 mins until broccoli and potatoes are soft.
  • Take of the heat, add brie cheese and stir.
  • Use blender or hand blender until smooth. Serve with garlic and herb croutons or a crusty bread. Perfect.

CREAM OF BRIE SOUP



Cream of Brie Soup image

Very tasty soup. Great as a starter or light lunch. So good served in hollowed-out large Kaiser rolls!

Provided by Sandra

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 9

¼ cup butter
1 small onion, minced
3 stalks celery, chopped
¼ cup all-purpose flour
4 cups chicken stock
½ pound Brie cheese with the rind, cubed
½ cup heavy cream
1 tablespoon green bell pepper, cut into very fine matchsticks
1 tablespoon red bell pepper, cut into very fine matchsticks

Steps:

  • Melt the butter in a large saucepan over medium heat; cook the onions and celery until the onions are translucent, about 5 minutes. Stir in the flour, and cook for 3 minutes, stirring constantly. Gradually whisk in the chicken stock. Simmer until the celery is tender, about 20 minutes, stirring occasionally. Stir in the Brie cheese, and allow to melt for about 5 minutes.
  • Pour the soup into a blender, filling the pitcher no more than halfway full. 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 on to puree. Puree in batches until smooth, and pour into a clean pot. Heat the soup to almost simmering over medium-low heat. Pour in the cream. To serve, garnish with red and green pepper strips.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 10.5 g, Cholesterol 108.5 mg, Fat 33.5 g, Fiber 1.1 g, Protein 14.1 g, SaturatedFat 20.8 g, Sodium 1155 mg, Sugar 2.2 g

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