Cream Of Brie Soup Tnt Recipes

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MUSHROOM BRIE SOUP



Mushroom Brie Soup image

This Mushroom Brie Soup is decadent, rich, earthy, creamy, and so easy to make. Browned butter makes the flavor extra deep for this one pot, vegetarian recipe.

Provided by Elizabeth Lindemann

Categories     Soup

Time 25m

Number Of Ingredients 10

4 tablespoons butter
1 onion (diced)
1 lb. cremini mushrooms (sliced or chopped (baby portobellos))
1/4 cup all-purpose flour
4 cups chicken stock/broth (or vegetable or mushroom broth)
8 oz. brie (rinds removed and cut into small wedges or cubes*)
1 cup heavy cream
kosher salt (to taste)
black pepper (to taste)
croutons and/or parsley (for garnish (if desired))

Steps:

  • Melt the butter (4 tablespoons) in a medium or large pot over medium high heat. Once it's melted, continue heating until foamy and beginning to turn brown.
  • Immediately add the diced onion and mushrooms. Season with salt and pepper. Stir, turn heat down to medium, then allow to sauté untouched for approximately 5 minutes, or until liquid has mostly evaporated.
  • Add flour (1/4 cup); stir to coat.
  • Add chicken broth (4 cups), stir, bring to a boil.
  • Turn heat down to simmer. Add cubed brie (8 oz.) and continue simmering until melted (if there are a few chunks that won't melt, don't worry about it).
  • Use an immersion blender to puree the soup to desired consistency (alternatively, you can use a standard blender in batches).
  • Add the heavy cream (1 cup) to soup and stir in. Turn off heat, and taste and adjust seasonings if necessary.
  • Serve hot, garnished with croutons and/or parsley, if desired.

Nutrition Facts : Calories 381 kcal, Carbohydrate 11 g, Protein 12 g, Fat 33 g, SaturatedFat 21 g, Cholesterol 112 mg, Sodium 898 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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

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 SOUP



Brie Soup image

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

Provided by TishT

Categories     Cheese

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 bunch green onion, chopped (mostly white part)
4 tablespoons shallots, diced (optional)
1 1/2 cups mushrooms, sliced
1 tablespoon margarine
6 tablespoons sherry wine, divided
3 cups chicken broth, less salt
2 cups evaporated skim milk
4 ounces brie cheese, rind removed, cubed
2 tablespoons cornstarch
1/4 teaspoon pepper
1/8 teaspoon nutmeg
1/4 teaspoon salt

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.

Nutrition Facts : Calories 248.8, Fat 8.1, SaturatedFat 3.9, Cholesterol 22.3, Sodium 725.7, Carbohydrate 16.8, Fiber 0.8, Sugar 11.5, Protein 13.8

ROASTED GARLIC AND BRIE SOUP



Roasted Garlic and Brie Soup image

This French cheese soup comes from Leslie's Tavern in Rockingham, Vermont.

Categories     Bon Appétit     Soup/Stew     Brie     Cheese     Garlic

Yield Serves 6

Number Of Ingredients 11

2 heads garlic, separated into cloves (unpeeled)
6 tablespoons olive oil
1 medium onion, finely diced
2 celery stalks, finely diced
1 carrot, finely diced
1/4 cup all-purpose flour
6 cups chicken stock or canned low-salt broth
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried
7 ounces brie, rind removed, cheese cut into pieces
Ground white pepper

Steps:

  • Preheat oven to 325ºF. Place garlic in medium glass baking dish. Drizzle with 2 tablespoons oil. Cover dish with foil. Bake until garlic is golden and very tender, about 30 minutes. Transfer dish to rack and cool garlic.
  • Heat remaining 4 tablespoons oil in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 10 minutes. Add celery and carrot and sauté until vegetables are tender, about 10 minutes. Add flour and stir 3 minutes. Gradually stir in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until soup is slightly thickened, stirring occasionally, about 15 minutes.
  • Peel garlic and transfer to processor. Add 1 cup soup to garlic. Purée until smooth. Return mixture to saucepan. Stir in oregano and thyme. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Bring soup to a simmer over medium-low heat. Gradually add Brie, stirring until melted after each addition. Season soup to taste with white pepper and salt. Ladle soup into bowls and serve.

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.

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