Sherry and Brie Soup

9
MARBALET 50

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

servings 264 cals
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Original recipe yields 7 servings

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Nutrition

  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 390 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

9
  1. 9 Ratings

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Most helpful positive review

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....

Most helpful critical review

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. Ve...

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....

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...

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 mor...

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 star...

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 ...

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 pou...

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 ...

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. Ve...

Followed the recipe to a tee and got a bland train wreck of odious consistency. Maybe we messed this up somewhere along the line that I'm not seeing, but it was awful.