Velvety Brie Soup

• 1 6 oz. round fully ripened Brie
• 2 medium carrots finely chopped
• 3/4 c. celery finely chopped
• 1/2 c. onion finely chopped
• 1/2 c. butter melted
• 1/2 c. all purpose flour
• 2 15 oz. cans chicken broth diluted
• 1 tsp. dried whole thyme
• 1 bay leaf
• 1/2 c. whipping cream
• seasoned croutons
• pimiento chopped
• fresh parsley chopped

1. Remove and discard rind from cheese.
2. Cut cheese into 1/2 inch cubes, and set aside.
3. Saute carrot, celery and onion in butter in a large sauce pan until tender.
4. Sprinkle flour over vegetable mixture; stir until well blended.
5. Stir in chicken broth; cook until thickened and bubbly.
6. Add thyme and bay leaf.
7. Gradually add cubed cheese, stirring until cheese melts.teduce heat to low, stir in whipping cream, cook until thoroughly heated.
8. Remove and discard bay leaf.
9. Ladle into individual soup bowls.
10. Garnish each serving with croutons, pimiento and parsley.
11. Yield:
12. 6 cups.

carrots, celery, onion, butter, flour, chicken broth, thyme, bay leaf, whipping cream, croutons, pimiento, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=51542 (may not work)