Recipe for cooking brie soup

Soups for Salads :: Vegetable Soups

Brie Soup

1 med. onion, diced
1 1/2 C. sliced mushrooms
1 C. white wine
1 lb. Velveeta cheese
1/4 C. sherry
Cornstarch (to thicken)
1 1/2 C. julienne carrots
1/2 C. butter
5 C. heavy cream
4 1/2 oz. very ripe brie
White pepper, to taste
Cayenne, to taste

Saut carrot, onions and mushrooms in butter until tender. Add wine and cook over med. heat for 10 min. Work cheeses with fork, moistening with sherry; add to vegetables and cook over low heat for 2 min., 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 sm. 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 pure in blender and use as a thickener.