Brie Soup

1.Ingredients

1 tablespoon oil,
1 1/2 pounds mushrooms,
quartered,2 tablespoons butter,
1 onion, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
2 tablespoons flour (rice flour for gluten free)
1/2 cup white wine (or broth)
4 cup vegetable broth chicken broth
4 ounces brie, cut into 1 inch pieces
1/2 cup milk or heavy cream
salt and pepper to taste

2.Directions

1. Toss the mushrooms in the oil, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20-30 minutes, mixing them up once in the middle.
2. Meanwhile, melt the butter in a pan over medium heat, add the onions and cook until tender, about 5-7 minutes.
3. Add the garlic and thyme and cook until fragrant, about a minute.
4. Add the flour and cook for 2 minutes.
5. Add the wine and deglaze the pan.
6. Add the broth and mushrooms, bring to a boil, reduce the heat and simmer for 10 minutes.
7. Add the milk and brie, let the brie melt, fish out the rinds and season with salt and pepper to taste before pureeing to the desired consistency and enjoy!

 

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Broccoli Cheese Soup

1.Ingredients

1/2 cup butter, 1 onion, chopped, 1 (16 ounce) package frozen chopped broccoli, 4 (14.5 ounce) cans chicken broth, 1 (1 pound) loaf processed cheese food, cubed, 2 cups milk, 1 tablespoon garlic powder, 2/3 cup cornstarch, 1 cup water

2.Directions

1. In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
2. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder
3. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

 

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Broccoli-Cheddar Soup

1.Ingredients

• 2 cups half-and-half
• 1 small onion, chopped
• 2 cups milk
• 1/4 cup melted butter
• 1 tablespoon butter
• 1/4 cup all-purpose flour
• 2 cups chicken stock
• 2 bay leaves
• 1/4 teaspoon freshly grated nutmeg
• 4 cups coarsely chopped broccoli florets (about 1 head)
• 1 cup matchstick-cut carrots
• 1 stalk celery, thinly sliced
• 2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish,
• salt and ground black pepper to taste

2.Directions

1. Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
2. Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses it’s granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
3. Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
4. Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

 

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