Cream of Brie Soup

  • Preparation 15 MIN
    Cooking 20 MIN
  • Makes 4 to 6 servings



  1. In a saucepan, gently sauté the shallots in the butter, about 10 minutes. Sprinkle with the flour and cook for about 1 minute, stirring constantly. Deglaze with the wine and mix thoroughly. Add the milk and broth. Bring to a boil and simmer for 5 minutes. Off the heat, add the cheese and let melt for about 1 minute.
  2. In a blender, purée the soup until smooth. Adjust the seasoning. Keep warm over low heat.
  3. Serve in small bowls and garnish with mushroom duxelles.


This recipe is from Ricardo’s book “Meals for every occasion”.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.