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.
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)
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)
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)