Cream of Brie Soup
1/2 cup chopped onion
1/2 cup sliced celery
4 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
2 cups chicken broth
1 teaspoon chicken base or bouillon granules
12 ounces Brie cheese, diced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
In a kettle saute chopped onion and sliced celery in butter until soft. Stir
in flour.
Remove from the heat and stir in milk, chicken broth, and chicken base; mix
well. Return to the heat and simmer, stirring, until the soup thickens. Add
diced Brie cheese and stir until melted. Transfer the soup to a food
processor and blend until smooth. Add salt, pepper, and cayenne pepper. Heat
through.
Makes 6 servings.
