Sherry and Brie Soup Recipe

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Sherry and Brie Soup
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Ingredients:

Directions:

  1. Melt butter or margarine in 3-quart saucepan over low heat. Add flour and mix well, cooking until it just starts to turn golden. Add stock and whip vigorously, bring to boil and reduce to simmer. Skim foam off top, and continue to simmer until reduced to 2/3 its original quantity and the sauce is the consistency of heavy cream.
  2. Strain through fine sieve. Return sauce to pan, and cook over low heat. Add brie cheese, cook slowly, stirring occasionally, until the cheese has melted.
  3. Add sherry and vegetables and simmer lightly until the vegetables are al dente. Heat heavy cream over low heat and add to soup. Season soup with salt and pepper. Garnish with fresh chives or scallion.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 379.75 Kcal (1590 kJ)
Calories from fat 217.93 Kcal
% Daily Value*
Total Fat 24.21g 37%
Cholesterol 81.32mg 27%
Sodium 702.57mg 29%
Potassium 359.08mg 8%
Total Carbs 17.71g 6%
Sugars 4.83g 19%
Dietary Fiber 0.33g 1%
Protein 20.34g 41%
Vitamin C 0.1mg 0%
Iron 0.7mg 4%
Calcium 117.6mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.5
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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