Doug was watching T.V. one exciting Saturday morning here in Milwaukee when all of a sudden, he frantically sprung to his feet in search of pencil and paper. Lo and behold, the Frugal Gourmet was telling the world how to make Brie soup. We got the recipe written down, it is outstanding but, by no means is it frugal! Also, it is definitely not in Richard Simmons’ diet cookbook. Try this once and if you like Brie, you’ll be hooked forever.

• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 2 cups chicken broth
• 2 cups heavy cream
• 1/2 large wheel of Brie cheese with skin
• 2 TBS. butter

Sauté the onion and celery in the two TBS. of butter ’til the onions are translucent but not browned.  Add the chicken broth and the cheese, stirring occasionally until the cheese is melted from its skin. With a slotted spoon or strainer, place the cheese skin, the onions, the celery and about a cup of the chicken broth into the food processor and blend until smooth. Pour back into the pot with the rest of the chicken broth, reheat and stir in the two cups of whipping cream. Heat until steamy but do not boil.  I usually serve french bread with this soup.

It’s sooooooo rich and absolutely  heavenly!