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Cream of Brie Soup

Cream of Brie Soup Serves: 1½ quarts

Ingredients

  • 1 leek
  • 1 rib celery
  • 1 Tbsp. chopped shallots
  • 1 Tbsp. whole butter
  • 1 quart prepared Deluxe Chicken Base
  • ½ bay leaf
  • 1/8 tsp. Worcestershire sauce
  • 1/8 tsp. thyme
  • ground peppercorns
  • 6 oz. Brie
  • 1 pint prepared Unseasoned Cream Sauce Mix
  • ½ cup cream
  • ½ cup whole milk

Instructions

  1. 1 Julienne the white part of the leek and rinse well.
  2. 2 Rinse and slice celery.
  3. 3 Sweat the leeks, celery and chopped shallots in the butter.
  4. 4 Add the prepared Chicken Base, bay leaf, Worcestershire sauce, thyme and pepper and bring to a boil.
  5. 5 Reduce heat and simmer for 10-15 minutes.
  6. 6 Trim off the brie skin and discard.
  7. 7 Cut cheese into cubes and add to the simmering stock.
  8. 8 Whisk the stock until the Brie melts.
  9. 9 Continue whisking and add the prepared Unseasoned Cream Sauce.
  10. 10 Add the cream and milk and simmer very slowly for 5 minutes.
  11. 11 Strain the soup and serve.
  12. 12 This soup may also be served chilled or used as a sauce for herb marinated roasted chicken.

Notes

Value Added Suggestions: To "Umamify" the recipe, simply add ¼ tsp. RC Umami Sensations™ Kokumi Powder and ¼ tsp. RC Umami Sensations™ Shiitake Mushroom Extract Powder.
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