| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soup | 4 | Servings | |
INGREDIENTS
| 1 | c | Chopped onions |
| 1/2 | c | Chopped celery |
| 4 | tb | Butter |
| 2 | tb | Flour |
| 1 | cn | (16-oz) chicken broth |
| 1 | ct | (16-oz) Half-and-Half (milk is okay too) |
| 1/2 | lb | Brie |
| 2 | cn | (4-oz) chopped green chiles (or preferably fresh roasted chiles) |
| Salt and pepper to taste |
INSTRUCTIONS
This is one of my favorite soups. I forget which cookbook it comes out of. Saute onions, celery in butter for 5 minutes. Wisk in flour. Then add in half-and-half and broth. Stir throughly. Add brie to soup in small pieces. Stir until brie is melted (about 10 minutes). Add green chiles, simmer for another 2 minutes and serve. kamratha@sdsc.edu (Anke Kamrath) CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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