Brie Soup Au Sherry Recipe

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Brie Soup au Sherry

Lynnda Cloutier


This unusual soup is rich and wonderful.

pinch tips: How to Use Hand & Stand Mixers


1/2 large wheel (about 2 1/2 lbs. ) brie cheese, crust removed
1 quart hot chicken stock or broth
1 cup sliced fresh mushrooms
1 cup julienne carrots
1 cup sliced green onions
2 tbsp. butter
1/4 cup dry sherry
2 cups heavy whipping cream

Directions Step-By-Step

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

About this Recipe

Course/Dish: Cream Soups