Recipe - Creamy Brie Soup From Portlands Palate

4 tablespoon Butter, (One half cube)
Three fourths cup Onion, (medium), chopped
Three fourths cup Celery, (1 stalk), cut or sliced up
One fourth cup Allpurpose flour, sifted
2 cup Chicken broth
2 cup Milk, or half and half
15 ounce Brie cheese, rind removed
and cut into 1inch cubes
Salt and pepper
1 tablespoon Parmesan cheese, freshly
grated
2 tablespoon Green onions, thinly cut or sliced up

In a heavy saucepan over mediumlow heat, melt butter. Add onions and
celery and saute 5 to 10 minutes or until softened. Add flour and cook 1
minute.

Gradually add liquids, stirring constantly until slightly thickened. (Soup
can be made in advance to this point and stored in refrigerator until
serving time.)

Over low heat, add cubes of Brie cheese. Use a heatproof rubber spatula
and stir constantly until all of cheese has completely melted. Add salt and
pepper as desired.

Garnish with Parmesan cheese and thinly cut or sliced up green onions.

Typos by Brenda Adams adamsfmle@sprintmail.com

From Portland's Palate, A Collection of Recipes from the City of Roses,
The Junior League of Portland, Oregon 1992

NOTES : Very attractive served in clear glass bowls.

Recipe by: Portland's Palate; Junior League of Portland 1992; badams

Posted to MCRecipe Digest V1 #388 by Brenda Adams
adamsfmle@sprintmail.com on Jan 25, 1997.