Happy Friday, folks. I’m in a bit of a rush — lots of things to do before my weekend officially kicks off — but I know I promised a recipe, and I just happen to have it —



This is plenty filling (yes, that’s horrible grammar but just the way we say it down here) as a main dish, or as a great appetizer served in smaller portions. Bwah ha!!! It’s got freakin’ Brie in it. I have never, ever done small portions of anything with Brie. Go ahead and try to — and get back to me on that, hear? Anyway, it’s fall, it’s cool, and this is way delicious. Trust me.

Vegetable Brie Soup


  • 8 oz. Brie cheese
  • 1/2 c. butter
  • 1/2 c. celery, finely chopped
  • 1/2 c. carrots, finely chopped
  • 1/2 c. onions, finely chopped
  • 1/2 c. flour
  • 2 c. chicken broth
  • 1 bay leaf
  • 1/2 tsp. dried thyme
  • 1/2 c. heavy cream


  • fresh chives, finely chopped, or
  • fresh carrot, shredded, or
  • fresh parsley, chopped


Cut rind from Brie and discard; set aside. Saute’ vegetables in butter or margarine in a heavy saucepan over medium heat. Stir frequently. Add flour and mix in well; allow to bubble 3-4 minutes, stirring constantly. Gradually add broth, bay leaf, and thyme. Cook, stirring constantly, until mixture thickens. Add cheese and stir until smooth. Pour in cream and stir well. Place soup in bowls and garnish.

Bon appetit!