Recipe by MARBALET
"Creamy and delicious, this vegetable soup will quickly become a favorite!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
Brie cheese - rind removed, room temperature
fresh sliced mushrooms
salt and pepper to taste
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.
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.
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!
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!!!!!
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!
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sherry and Brie Soup
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
** Calories: 264
** Calories from Fat: 180
Browse through over 500 recipes for delicious, budget-friendly meals.
The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make rich, creamy mushroom soup from scratch.
Discover the simple trick to delicious homemade creamy mushroom soup.
Caramelized onions are infused in a rich broth, topped with bread and cheese.