Brie Cheese Soup Recipes

Turn heat down to simmer. Cook the onion in either the oil or butter on a low-med heat for about 5 mins until soft.


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Stir in half and half.

Brie cheese soup recipes. Add herbs and spices and stir well. Strain reserving broth in pan. Add the chicken broth bay leaf and thyme.

Over low heat add cubes of brie cheese. Add cubed brie 8 oz and continue simmering until melted if there are a few chunks that wont melt dont worry about it. Turn down the heat and simmer for 10-15 mins.

Stir constantly until all the cheese has melted. Cover and simmer for 25 minutes. Add onionleekspotato and salt and sweat over med.

Add the chicken stock and season with salt and pepper. Saute over medium heat until softened 5 to 7 minutes. Heat butter in oil till butter froths.

Bring to a boil. Pour about 13 of the soup in to a blender. Spray a soup pot with cooking spray.

Soup can be make in advance up to this point and stored in refridgerator. Allow soup to come to a simmer then add brie and continue stirring until it all melts about 5 minutes. Add salt and pepper if.

Add chicken to the pot along with milk and chicken stock. Simmer for 30 minutes or until carrots are soft. Use an immersion blender to puree the soup.

Add the onion leeks and quartered apples. STEP 2 Add the potato and the stock and bring to the boil. Melt the butter in a large pot over medium heat.

Cut the cheese into small pieces and add to the soup. Place leeks in a blender with 12 cup. Add the onions apples and celery.

Add the flour to make a roux this is what will thicken the soup and continue to cook for another 2 minutes. Do not let vegetables brown. In a Dutch oven saute leeks in butter until tender.

Heat until onions begin to turn translucent. Saute until soft about 8 to 10 minutes. Add chicken broth 4 cups stir bring to a boil.


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