Ingredients Jump to Instructions ↓

  1. 1/2 stick butter

  2. 1 pound onions, diced

  3. 1/2 pound mushrooms, sliced

  4. 1/4 teaspoon minced garlic

  5. 1 cup dry white wine

  6. 1/4 cup flour

  7. 3 1/2 cups chicken stock or broth

  8. 1 bay leaf

  9. 1 1/4 pint heavy whipping cream pinch of thyme

  10. 6 ounces Brie, cut into 1 ounce slices 1 ounce sherry salt and pepper to taste

  11. 12 toasted baguette slices

  12. 4 ounces Brie, cut into 6 thin

Instructions Jump to Ingredients ↑

  1. Preparation : Preparation : In a heavy sauce pan, saut the onions, mushrooms and garlic in the butter,being careful not to brown. Add the wine and reduce until almost dry. Add theflour and create a roux, cooking over low heat for a few minutes. Add thechicken stock and bring to a boil and cook until a proper consistency isachieved. Reduce heat to a simmer and add the cream and thyme. Allow to simmerfor a few moments and strain the soup. Return to the pot and heat. Once simmering again, add the 6 ounces of Brie andwhisk until smooth. Add the sherry and adjust seasonings. Pour the soup into bowls. Top with two croutons and a slice of Brie. Place underbroiler to melt Brie, being careful not to burn. Serve at


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