Ingredients

How to make it

  • Melt butter in large stock pot, add the finely chopped carrot, celery and thinly sliced mushrooms. Cook over low heat until the veggies are wilted and softened. Stir in the flour and gently cook out the raw taste of the flour, do not brown or burn. Add the sherry and increase the heat to medium.
  • Add the stock and cook until the mixture begins to reduce by a third and is thickening nicely (coating a spoon). Add the brie and the spinach leaves and cook another 15 minutes, stirring quite often.
  • Add cream and seasonings, simmer five minutes more and then taste and adjust salt and seasonings to taste.
  • Serve sprinkled with chives.
  • "What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour and then hot stock, it will get thick! It's a sure thing! It's a sure thing in a world where nothing is sure; it has a mathematical certainty in a world where those of us who long for some kind of certainty are forced to settle for crossword puzzles.”
  • Nora Ephron, American journalist (1941-)

Reviews & Comments 2

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  • sparow64 16 years ago
    Sounds just wonderful! Saving this one.
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  • krumkake 16 years ago
    Oh notcho, you hit my buttons again! This sounds so delish, and comforting, and flavorful, and definitely "company" quality! And Nora is right - nothing better than having a few simple "certains" in yoru day...
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