Cream soup with mushrooms and brie cheese

Cream soup with mushrooms and brie cheese

Ingredients

• 1 tbsp. (150 g) leeks, white portions only, diced 2/3 tbsp (70 g) celery, diced 1/2 tbsp (75 gr.) Chopped onions 1/4 tbsp. (60 gr.) Butter 1/2 tsp. dried thyme 1/2 tsp ground nutmeg 1/3 tbsp. + 1 tbsp. l. (110 gr.) Wheat flour 1 liter. milk 1 + 3 / 4st. (150 gr.) Chopped porcini mushrooms 270 gr. brie cheese, 18 slices Salt and pepper to taste

Directions

1. In a saucepan in butter, fry the leeks, celery and onions for 3 minutes over medium heat. Add dried thyme, nutmeg, salt and pepper to taste.
2. Add flour and mix thoroughly. Gradually pour in milk and, while stirring, bring until thick, add mushrooms and simmer for 10 minutes.
3. Preheat the oven. Pour the soup evenly into ceramic bowls, adding 3 slices of Brie cheese each. Place in the oven until the cheese is melted. And immediately serve on the table