How to make it

  • Saute onions, shallots and mushrooms in butter. Add sherry and chicken broth. Simmer for at least 10 minutes.
  • Before adding the cheese, remove the rind. Add the cream and cheese. Simmer the soup, whisking until the cheese melts and is smooth.
  • Mix cornstarch with water and whisk into the soup to thicken. Bring to a soft rolling boil and remove from the heat. Add pepper, nutmeg and salt at this time.

Reviews & Comments 2

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  • leonora5 9 years ago
    Fantastic! Sherry and Brie in there together can only be fabulous.
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  • jencathen 9 years ago
    I love the brie component in this recipe. Great post!
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