Soup and Sweater Season is Here
If you’re anything like me, these shorter days can leave you feeling drained and sluggish. With such uninspiring weather, it’s easy to get stuck in a recipe rut. However, sometimes all it takes to inspire me to crack out the pots and pans again is the perfect recipe. And I’ve found just the one.
Not only does this Brie Soup look mouth-watering, it’ll be just the thing to warm you up during this long, cold month (along with your favourite sweater of course). With yummy seasoning, white mushrooms, and all the tasty Canadian Brie you can handle, you’ll be anticipating the first spoonful as soon as you begin preparing it.
And if you want to get a little warmer, try cozying up with a glass of Chardonnay. Beringer Chardonnay from Napa Valley has a lovely toasty and woodsmoke scent, with notes of baked apple and tropical fruit. And if you want something more local, try Angels Gate Mountainview Chardonnay from the Niagara Peninsula. Intense aromas of honey, linden, light oak and vanilla will awaken the pallet, complimenting the Brie Soup wonderfully. See, November doesn’t have to be so bad after all!
1 cup (250 mL) diced leeks, white only
2/3 cup (160 mL) diced celery
½ cup (125 mL) minced Spanish onion
¼ cup (60 mL) butter
½ tsp (2 mL) dried thyme
½ tsp (2 mL) ground nutmeg
Salt and pepper, to taste
1/3 cup + 1 tbsp (90 mL) all-purpose flour
4 cups (1 L) Milk
1¾ cups (430 mL) sliced white mushrooms
9 oz (270 g) Canadian Brie cheese, in 18 slices
In a large pot, sauté leeks, celery and onion in butter on medium-low heat for about 3 minutes or until transparent. Stir in seasonings.
Stir in flour until well blended. Gradually add milk and stir constantly until soup thickens. Stir in mushrooms and simmer for 10 minutes.
With a ladle, distribute soup evenly into 6 oven-proof bowls. Top each with 3 slices of Canadian Brie cheese. Place under the oven broiler until cheese is melted. Serve immediately.