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Brie Cheese Soup

6 cups homemade chicken stock
2 oz sweet butter
2 oz flour
12 oz brie cheese
3 oz dry white wine
2 oz carrots, julienned
2 oz celery, julienned
2 oz mushrooms, thinly sliced
2 oz heavy cream
salt and pepper
chives or flat leaf parsley to garnish

Allow brie to come to room temperature with rind removed. Melt
butter in sauce pan 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 until the veloute is reduced to
2/3 its original quantity and the sauce is the consistency of heavy
cream. Strain through a fine sieve. Return veloute to saucepan over
low heat and add brie cheese, cook slowly, stirring occasionally,
until the cheese has melted. Add wine and vegetables and simmer
lightly until the vegetables are tender. Heat heavy cream over
low heat and add to soup. Season soup with salt and pepper.
Garnish with chives or parsley. The flavor of this soup can vary
depending on the degree of ripeness of the brie cheese. Brie can
be ripened by sitting out at room temperature for 3-9 hours,
depending on personal preference. Serves 6


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