1 (6-ounce) Brie cheese round
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1/4 cup finely chopped onion
1/2 cup butter or margarine, melted
1/2 cup all-purpose flour
2 cups chicken broth
1 teaspoon dried thyme
1 bay leaf
1/2 cup whipping cream
Garnish: shredded carrots
Carefully cut rind from Brie and discard; set cheese aside.
Cook celery, carrots, and onion in butter in a saucepan over
medium-high heat, stirring constantly until tender. Add flour, and
cook over low heat, stirring constantly for 1 minute. Gradually
stir in broth, thyme, and bay leaf. Cook, stirring constantly,
until mixture is thickened and bubbly. Add cheese, stirring until
smooth. Add whipping cream, and heat thoroughly. Discard bay
leaf; serve immediately. Garnish, if desired.
Yield: 3 cups.
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