Sherry and Brie Soup Recipe -

Sherry and Brie Soup

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"Creamy and delicious, this vegetable soup will quickly become a favorite!"

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings


  1. Melt butter or margarine in 3-quart saucepan over low heat. Add flour and mix well, cooking until it just starts to turn golden. Add stock and whip vigorously, bring to boil and reduce to simmer. Skim foam off top, and continue to simmer until reduced to 2/3 its original quantity and the sauce is the consistency of heavy cream.
  2. Strain through fine sieve. Return sauce to pan, and cook over low heat. Add brie cheese, cook slowly, stirring occasionally, until the cheese has melted.
  3. Add sherry and vegetables and simmer lightly until the vegetables are al dente. Heat heavy cream over low heat and add to soup. Season soup with salt and pepper. Garnish with fresh chives or scallion.
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Reviews More Reviews

Most Helpful Positive Review
Apr 10, 2008

this one is heaven in a bowl. it is now on the menu forever, a guest of mine asked that I never run out of this. I cook the vegetables in the broth and strain them out at the thickening stage. less chancce of splashing or lumpiness. chef Cherie

Most Helpful Critical Review
Feb 03, 2005

This is a soup that suffers with an identity crisis. It didn't bowl me over but it also was far from spectacular. It wants to be a vegetable soup but appears to taste like a cream of chicken. Very disappointed with this one.


9 Ratings

Dec 29, 2007

10 Stars!!! Loved this soup! I made this more of a mushroom brie soup by using just over a pound of sliced mushrooms and I sauteed them in marsala (substitute for sherry) and butter along with diced carrots with the lid on to keep all the juice. Added the whole mix to the broth after I strained it - OMG, the BEST mushroom soup I've ever made!

Jan 01, 2004

A definite 5 star!!! This is such a delicious and impressive soup. I served it for friends in individual bread bowls and everyone LOVED it! Seconds were had by all and they could have ate more if I had made more! Next time I make this, which will be soon, I will cut back on the brie, add more mushrooms and use the lowest sodium broth I can find. It was a bit too salty for my taste. However, don't let that put you off. It is a scrumptious must try!!!!!

Dec 02, 2003

This soup sounded so divine, I had to give it a try. At the dinner, everyone enjoyed it so much, they all asked for seconds and didn't save room for the main course. Definitely deserves 5 stars!

Feb 21, 2007

OK, I made a few changes to this recipe to meet my family's preferences. I appreciate the recipe and that's why I'm giving it five stars. I had a large wheel of Brie to use and this took care of half of it and my kids ate the soup, asking for more!!! I changed the veggies to 1/2 leek, sliced thinly, and about 1/2 cup chopped carrots, and added them at the beginning with the butter. I therefore didn't really do the roux, but did let the flour brown slightly. I probably had at least 16 oz of Brie, maybe a few ounces more, and trimmed off all of the end and most of the rind on the top and bottom-I left some as I like the flavor. This was a yummy soup our family enjoyed as a main course with rolls-thanks for submitting it!

Jan 09, 2008

Simple and delicious. I used 1 carrot, 2 stalks of celery, and half an onion in this recipe. Also used a 1:1 ratio for the chicken broth and skim milk (substituted for the heavy cream). I poured this in the blender and lightly pureed it. Voila! Topped with green onions. Delicious.

Aug 10, 2010

This soup is AMAZING! We omitted the mushrooms because I dont like them. I also put the sherry in with the brie to let them marinate and melt together. Once the veggies were al dente, we pureed everything together. I forgot to put the cream in and the soup didn't need it, so try it before you add the cream.


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  • Calories
  • 264 kcal
  • 13%
  • Carbohydrates
  • 9.2 g
  • 3%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 20 g
  • 31%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 11.3 g
  • 23%
  • Sodium
  • 390 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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