Title: Cream of Brie Soup
Categories: None
Yield: 6 Servings

1/2 c Peeled and chopped yellow
-onion
1/2 c Thinly sliced celery
4 Tablesppons butter
1/4 c Flour
2 c Milk
2 c Chicken broth
3/4 lb Brie cheese, cubed
Salt and pepper to taste
Chives, chopped, for garnish

Here are the recipes for my menu: (All Courtesie of Frugal Gourmet Cooks
with Wine)

In a 3-quart kettle, saute the onion and the celery in the butter until
limp. Stir in the flour. Remove from the heat. Stir in the milk and chicken
broth using a whisk to mix well. Return to the heat and simmmer, stirring
constantly, until the soup thickens. Add the cheese (please, don't remove
the wonderful rind!) and stir until melted. Run all of this through a food
processor or blender until very smoth. Correct seasoning with salt and
pepper. Serve very hot with chive garnish.

Serves 6

Posted to FOODWINE Digest 12 Dec 96

From: "J. Meade"

Date: Thu, 12 Dec 1996 23:17:45 -0400