Recipe #5712
Cream of Mushroom with Melted Camembert
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 40 min |
6 cups (1.5 L)
servings
servings
| Category: | Soups |
| Subcategory: | Soups |
| Source: | pommedeterreQuebec.com |
Wine & food pairing
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Recipe ingredients
- 1 cup (250 mL) chicken broth*
- 3 8-oz. (227-g) packages mushrooms, sliced
- ½ cup (125 mL) chopped onion
- ¼ cup (60 mL) butter*
- ¼ cup (60 mL) flour*
- Pinch Irresistibles poultry seasoning*
- 3 cups (750 mL) milk
- Pepper to taste
- 4 oz. (about 125 g) camembert, sliced and rind cut off
Preparation
In a pot over medium heat, bring chicken broth, mushrooms and onions to a boil.
Reduce heat to medium-low and simmer, covered, 15 minutes or so. Set aside.
In a big pot, melt butter.
Stir in flour and poultry seasoning.
Gradually add milk.
Cook over medium heat, stirring continuously until mixture thickens.
Stir in mushroom mixture.
Divide cheese among 4 bowls. Add hot soup, stirring to melt the cheese.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Grilled Tournedos and Portabella with Melted Emmenthal
- Leek and Canadian Camembert Soup
- Hot Herbed Camembert
- Veal Cutlets with Cream of Mushroom
- Camembert Dip
- Camembert and Fruit Canapés with Pecans
- Crêpes with Camembert
- Rabbit with cream and wild mushroom
- Sub Sandwiches with Steak and Camembert
- Camembert Croissants
Grilled Tournedos and Portabella with Melted Emmenthal
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