Velvety Brie Soup (1988)

• 6 oz Brie cheese
• 2 ribs celery, finely chopped
• 2 carrots, finely chopped
• 1/2 onion, finely chopped
• 8 tbspns butter
• 8 tbspns flour
• 2 cans chicken broth, heated
• 1 bay leaf
• 1 tspn thyme
• 1/2 cup whipping cream
• Garnish: seasoned croutons, chopped pimento, or chopped parsley

Cut away the rind from the Brie and discard. Cut cheese into cubes and set aside. Sauté vegetables in butter in a skillet over medium heat. 

Add flour and blend, making a roux. When butter is absorbed and the mixture is thick, add the broth and stir until thickened again. Add the bay leaf and thyme.

Slowly add the Brie, stirring until melted. Add cream and heat thoroughly. Serve with your choice of garnish.  Yield: 4 to 6 servings.

More "Lost" Cheese Recipes

Hearty Wisconsin Cheese Soup with Sausage (1956)

Baked Beer Cheesy Fondue (1968)

(Origin - "Heart and Flours Cookbook - A Sampler of Recipes from the Heart of Texas" published by the Junior League of Waco, Texas, 1988.)