Brie Soup
Also try these related recipes out
Gumdrop Pumpkins
Orange slice-shaped jelly candies...
Red, White and Blueberry Pound Cake
Yield: 8 portions
1 (10 3/4 ounce) frozen pound cake ...1 (8 ounce) container whipped cream cheese ...3 tablespoons confectioners' sugar ...2 tablespoons orange juice ...1 1/2 cups fresh blueberries, divided ...1 cup sliced fresh strawberries...
Carrot Soup
4 large carrots, peeled and sliced ...1 medium potato, peeled and sliced ...1 chopped onion ...2 cloves garlic ...1 tablespoon butter ...2 ounces cream cheese ...1/2 cup milk...
Brie Soup
1 medium onion, diced
1 1/2 cups sliced mushrooms
1 cup white wine
1 pound Velveeta® cheese
1/4 cup sherry
Cornstarch (to thicken)
1 1/2 cups julienne carrots
1/2 cup butter
5 cups heavy cream
4 1/2 ounces very ripe brie
White pepper, to taste
Cayenne, to taste
Sauté carrot, onions and mushrooms in butter until tender. Add wine and cook over medium heat for 10 minutes. Work cheeses with fork, moistening with sherry; add to vegetables and cook over low heat for 2 minutes, stirring constantly. Add pepper and cayenne to taste. Add cream and heat to the boiling point.
If you use cornstarch to thicken, mix it with a small amount of water and add it while the mixture is boiling. You can also cook the moisture out of the vegetables, then add wine and purée in blender and use as a thickener.