Cream of Mushroom with Melted Camembert

Cream of Mushroom with Melted Camembert
  • 6 cups
  • 0:15 Preparation
  • 0:25 Cooking
  • 0:40 Total Time


Add all
  • 1 cup
    (250 mL)

    chicken broth

  • 3*8 oz
    (3*227 g)

    mushrooms, sliced

  • 1/2 cup
    (125 mL)

    chopped onion

  • 1/4 cup
    (60 mL)


  • 1/4 cup
    (60 mL)


  • poultry seasoning

  • 3 cups
    (750 mL)


  • pepper to taste

  • 4 oz
    (125 g)

    camembert, sliced and rind cut off


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.


Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007