Brie and Sherry Soup

    Brie and Sherry Soup

    (9)
    1save
    50min


    9 people made this

    About this recipe: This soup is creamy and super-delicious. A small handful of vegetables are simmered together in a sherry flavoured Brie soup. Enjoy with fresh crusty bread. It's the perfect soup for the cold winter months.

    Ingredients
    Makes: 6 - 8 servings

    • 1.5 litres chicken stock
    • 30g butter
    • 60g plain flour
    • 350g Brie cheese, rind removed, room temperature
    • 4 tablespoons dry sherry
    • 30g julienned carrots
    • 30g julienned celery
    • 25g fresh sliced mushrooms
    • 4 tablespoons double cream
    • salt and pepper to taste

    Method
    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Melt butter in 3-litre saucepan over low heat. Add flour and mix well, cooking until it just starts to turn golden. Add stock and beat vigorously, bring to the boil and reduce to simmer. Skim foam off top and continue to simmer until reduced to 2/3 its original volume and the sauce is the consistency of double cream.
    2. Strain through fine sieve. Return sauce to pan and cook over low heat. Add Brie, cook slowly, stirring occasionally, until the cheese has melted.
    3. Add sherry and vegetables and simmer lightly until the vegetables are al dente. Heat double cream over low heat and add to soup. Season soup with salt and pepper. Garnish with fresh chives or spring onions.
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    Reviews & ratings
    Average global rating:
    (9)

    Reviews in English (9)

    by
    13

    10 Stars!!! Loved this soup! I made this more of a mushroom brie soup by using just over a pound of sliced mushrooms and I sauteed them in marsala (substitute for sherry) and butter along with diced carrots with the lid on to keep all the juice. Added the whole mix to the broth after I strained it - OMG, the BEST mushroom soup I've ever made!  -  29 Dec 2007  (Review from Allrecipes US | Canada)

    by
    12

    this one is heaven in a bowl. it is now on the menu forever, a guest of mine asked that I never run out of this. I cook the vegetables in the broth and strain them out at the thickening stage. less chancce of splashing or lumpiness. chef Cherie  -  10 Apr 2008  (Review from Allrecipes US | Canada)

    by
    11

    A definite 5 star!!! This is such a delicious and impressive soup. I served it for friends in individual bread bowls and everyone LOVED it! Seconds were had by all and they could have ate more if I had made more! Next time I make this, which will be soon, I will cut back on the brie, add more mushrooms and use the lowest sodium broth I can find. It was a bit too salty for my taste. However, don't let that put you off. It is a scrumptious must try!!!!!  -  24 Oct 2003  (Review from Allrecipes US | Canada)

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