Ingredients
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1/4 cup chopped onion
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1 1/2 tablespoons butter or 1 1/2 tablespoons margarine, melted
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1 1/2 cups water
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1 cup chicken broth
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4 1/2 ounces brie cheese
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1 cup milk
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1/2 teaspoon salt
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1/2 teaspoon white pepper
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1 pinch dried marjoram
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1 medium potato, peeled and diced (1 cup)
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1/4 cup sliced green onion
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1 1/2 cups chopped celery & leaves
Instructions
- Saute onons and celery in butter in a Dutch oven until tender.
- Add water, broth, and potato; cover and cook over low heat 15 minutes or until potato is tender.
- Pour half of soup mixture into container of an electric blender; process until smooth.
- Repeat procedure with remaining mixture, returning pureed mixture to Dutch oven.
- Remove skin from Brie; add Brie, milk, and remaining ingredients to Dutch oven.
- Cook over medium heat, stirring constantly, until cheese melts and soup is thoroughly heated.
- Yield: 5 cups.