I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
In a large saucepan, saute asparagus in butter until tender. Stir in flour until blended and cook for 2 minutes or until golden brown.
Gradually add broth and bring to a boil. Reduce heat; simmer 10-15 minutes.
Place 1/2 the soup at a time to blender until smooth and return to pan.
Cube brie and add to the soup. Simmer, uncovered, for 5 minutes or until cheese is melted.
Melt butter in large pot.
Add onions, leeks and mushrooms. Cook until tender, 5 minutes.
Add sherry and bay leaf until reduced to a little bit of liquid.
Add stock, cook until mushrooms are tender.
Add cream, thyme, salt and pepper.
Cook gently until reduced.
At serving time, remove bay leaf.
Ladle soup into individual crocks (heatproof).
Spread bread slices with Brie and place over top of soup.
Place under broiler until browned.
Serve hot!
1. Place the mushroom stalk side down on a
rowned. Remove from foil.
Soup:
Heat olive oil in
Saute the first 4 ingredients in a 2-quart heavy saucepan. Add wine; reduce until almost dry.
Add flour; work into a paste over low heat.
Add chicken broth; heat to boiling.
Stir in bay leaf.
Cook until soup consistency is achieved.
Add whipping cream and thyme; return to heat.
Blend in small chopped pieces of Brie, slowly using whisk; whip until smooth.
Add sherry, salt and pepper; combine.
Pour into bowls.
Sprinkle with croutons.
Cover with sliced Brie.
Brown under broiler.
Serves 6.
Serve immediately.
Soften the brie. I microwaved it for a few seconds until it just started to melt out because I like it a little warm. Don't let it go too long or it will just be goo.
Spread about a teaspoon of the soft brie (rind and all) onto each Ritz cracker.
Top each cheesy cracker with 1/2 to one whole smoked oyster, depending on their size. Pop the whole thing in your mouth and be amazed.
stirring occasionally. Stir in the Brie cheese, and allow to melt
Spray a soup pot with cooking spray, then
br>Stir in thyme and brie and remove from heat. Stir
ook over low heat. Add brie cheese, cook slowly, stirring occasionally
simmer, stirring occasionally. Add Brie, 1 cube at a time
.
Discard bay leaves from soup and add more dillweed, salt
dd the bay leaf, the mushroom soaking water, and the stock
inute.
Add bay leaf, mushroom liquid, and 3 cups additional
Pour diced tomatoes, chicken broth, chicken boullion cubes, water, and onion-mushroom soup mix into large pot and bring to a boil.
Add meatballs, hashbrowns, mixed vegetables, corn and celery and bring to another boil.
Add spices and reduce heat and simmer for 60-90 minutes.
Saute 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.
bout 1/3 of the soup in to a blender.
b>soup into serving bowls and garnish with scallions before serving.
MUSHROOM