Yield 7 Number Of Ingredients 10 Steps:
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. 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. 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.
Yield Makes 6 (first-course) servings Number Of Ingredients 12 Steps:
Melt butter in large pot over medium-high heat. Add leeks and all mushrooms; sauté 8 minutes. Add flour and stir 1 minute. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat and simmer 10 minutes. Add cream and Sherry and simmer 5 minutes. Season to taste with salt and pepper. Stir in green onions. (Soup can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.) Preheat oven to 350°F. Place bread slices on baking sheet. Bake until light golden, about 10 minutes. Cool. Top croutons with cheese slices. Preheat broiler. Place 6 ovenproof bowls or soufflé dishes on baking sheet. Bring soup to simmer; ladle into bowls. Top each with 2 croutons. Broil until cheese is completely melted, about 2 minutes. Sprinkle with chives and serve.
Time 45m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Sauté onions, shallots, and mushrooms in margarine for 5 minutes in a non stick skillet. Add 3 Tbsp sherry and chicken stock and simmer for 10 minutes. Add milk and cheese and stir until cheese is melted and soup begins to thicken. Combine cornstarch and remaining 3 Tbsp of sherry and stir into soup. Continue cooking until soup is thickened. Season with pepper and nutmeg. Taste; add salt if needed.
Time 45m Yield 16 servings (1/2 cup each). Number Of Ingredients 12 Steps:
Place sherry in a small saucepan. Bring to a boil; cook until reduced by half. Set aside., In a Dutch oven, melt butter. Add mushrooms and shallots; saute until tender. Add parsley and lemon juice. Stir in flour until blended; gradually add broth and reduced sherry., Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened. Stir in cheese until melted. Add the cream, salt and pepper; heat through (do not boil).
Yield Serves 6 Number Of Ingredients 11 Steps:
Preheat oven to 325ºF. Place garlic in medium glass baking dish. Drizzle with 2 tablespoons oil. Cover dish with foil. Bake until garlic is golden and very tender, about 30 minutes. Transfer dish to rack and cool garlic. Heat remaining 4 tablespoons oil in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 10 minutes. Add celery and carrot and sauté until vegetables are tender, about 10 minutes. Add flour and stir 3 minutes. Gradually stir in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until soup is slightly thickened, stirring occasionally, about 15 minutes. Peel garlic and transfer to processor. Add 1 cup soup to garlic. Purée until smooth. Return mixture to saucepan. Stir in oregano and thyme. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to a simmer over medium-low heat. Gradually add Brie, stirring until melted after each addition. Season soup to taste with white pepper and salt. Ladle soup into bowls and serve.
Time 35m Yield 4 servings. Number Of Ingredients 14 Steps:
In a Dutch oven, heat butter over medium-high heat. Add mushrooms and onions; cook and stir until tender. Stir in broth, paprika, soy sauce and dill. Bring to a boil. Reduce heat; simmer, covered, 5 minutes., In a small bowl, whisk flour and milk until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add remaining ingredients. Cook and stir until cheese is melted (do not boil).
More about “sherry and brie soup recipes”
Time 45m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Trim the rind from the brie and then roughly tear it into 2-inch pieces. (It is easy to trim if you first place the cheese in the freezer for 30 minutes or until it is sufficiently hard.) Set aside. In a small saucepan, reduce the sherry over medium-high heat to 1 cup. Set aside. in a medium stockpot over medium-high heat, melt the butter. Add the mushrooms, shallots, and lemon juice and cook 4 minutes, stirring constantly. Remove from the heat, add the flour, and stir until the flour is fully incorporated. Return the mixture to heat and add the beef broth and reserved sherry. Raise the heat to high and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes. Add the trimmed Brie, stirring until the cheese has melted. Add the half and half and pepper and continue to simmer without boiling for 5 minutes. ladle the soup into separate bowls and garnish each with 1 to 2 tablespoons of the chives.
