s Brie Soup s   



Yields: 4 Servings

Ingredients

1/4 cup margarine
1/2 cup chopped onion
1/2 cup thinly sliced celery
1/4 cup flour
1 1/2 cups milk
2 cans chicken broth (15 oz cans)
12 ounces brie cubed with skin on
1 apple peeled and finely chopped
 
Instructions
 Saute onions, celery, and margarine until tender

Blend in flour making a roux. Then add chicken broth and milk. Bring to a boil over medium heat

Stir often, boil 1 minute. Add brie. Stir until melted (skins won't melt).

Pour into food processor. Process until smooth. Add apple.

Store in refrigerator 4 or more hours or overnight.

When ready to serve, reheat over med-low heat.

Dinner Club 2001 Dec

Per Serving (excluding unknown items): 498 Calories; 38g Fat (68.5% calories from fat); 22g Protein; 18g Carbohydrate; 2g Dietary Fiber; 97mg Cholesterol; 714mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Non-Fat Milk; 5 1/2 Fat.

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Doug and Jane Borcherding

Cuisine :       

Main Ingredient :  

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Nutrition Facts
Serving Size: 1 serving
Servings Per Recipe: 4
Amount Per Serving
Calories:  0
Calories from fat: n/a

% Daily Value*
Total Fat   0g 0%
     Saturated Fat  0g 0%
Cholesterol   0mg 0%
Sodium   0mg 0%
Total Carbo    0g 0%
     Dietary Fiber   0g 0%
     Sugars    0g  
Protein   0g  
Vitamin A       0% Vitamin C     0%
Calcium         0% Iron      0%
*Percent Daily Values are based on a 2,000 calorie diet.  Your daily values may be higher or lower depending upon your caloric intake.

Note:  The numbers in this chart are derived directly from data entered by you, the user.  Their accuracy critically depends upon proper linking of ingredient items to USDA ingredient elements.  Use at your own risk; we take no responsibility for their accuracy.  Consumers with medical issues should always consult a licensed nutritionist.