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French Brie and Mushroom Soup Recipe

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This recipe for French Brie and Mushroom Soup, by , is from The Vogt Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rebecca Vogt
Added: Monday, September 14, 2009


2 cups chicken stock
2 cups milk
1 shallot, finely minced
2 ounces of roux (melt 2 tablespoons butter, add 2 tablespoons flour and whisk together. Allow to gently cook for about 2-3 minutes. Set aside and keep at room temperature until ready to use.)
1/2 pound thinly sliced white mushrooms (or any combination of exotic mushrooms)
2 spring onions, white part only, thinly sliced
1/2 cup heavy whipping cream
8-10 ounces brie, cut into long, thin slices (should be equal in length to the width of the serving bowls)
salt and white pepper to taste.

1. Bring stock, milk and shallots to simmer in sauce pan. Raise heat and bring to a rapid boil. Gradually add roux while constantly stirring with a whisk to keep from getting lumpy. (If there are any lumps, strain through a fine strainer at this point). The texture will become smoother and thicker as the roux thickens the soup.
2. Simmer on low heat for 20 minutes.
3. Add mushrooms, spring onion and heavy cream and simmer for 5 minutes.
4. Preheat broiler. Portion soup into broiler-proof bowls and top each with 2 slices of brie. Broil underneath medium heat until brie is lightly browned




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