What was the date on the cheese?
Actually that brie from Sams is a really good brie....but it has to be ripe!....and you can NOT boil it or it will turn to hard clumps and clods.
And the rind of brie is very good to eat....very good!
Try it again and go gently....the soup should be just hot enough to melt the cheese...do not boil it.
I think the recipe was Chase's.
Linda C

Thanks for responding Linda!
The date on the Sam's Brie is Best Before 11/09/2008
It is Brie de France President
Should I let it get older/ riper? I had tried to smoosh it with the back of a silicon spoon and even tried a potato masher. It was tasty - just not a smooth, silky texture.
I did not throw away the rind - what we didn't nibble on while I was cooking was eaten the next day w/ crackers.
I never boil cream or brie - just thought I would try it on the leftovers to see if the high heat would melt it - just me last night. Actually I had the brie soup and a slice of Ann T's Salmon walnut crust pie - also leftover and frozen. A CF dinner for sure! The combination was delicious - even with my lumpy soup. Thanks for any insight into the problem

I make this soup all the time and the secret is to cut it in small pieces, drop it into the hot soup, turn the heat down to simmer and give the brie time to melt. Sometimes it takes quite awhie but it will eventually completely melt. I am another that does not like the rind!

magothy - can you post the recipe? I did a search and it came up no matches. thanks so much.

The recipe I printed out was from a link posted on this forum to The Gateway Cookbook. Again, I do not know who posted it, but I seem to recall she won a contest last year using this recipe. We love it.

Green Chile and Brie Soup
1 cup chopped onions
1/2 cup chopped celery
4T butter
2T flour
16 oz chicken broth
16 oz half and half (milk is okay)* I've always used 1/2 &1/2
1/2 lb Brie * I remove the rind
2 - 4 oz cans of chopped green chiles (or preferably fresh roasted chiles)
salt & pepper to taste

Saute onions, celery in butter for 5 mins.
Wisk in flour
Then add in half and half and broth
Stir thoroughly
Add brie to soup in small pieces
Stir until brie is melted (about 10 minutes)
Add green chilies, simmer for another 2 minutes and serve.

The other recipe I mentioned was actually posted by canarybird ( sorry Sharon on the mis credit) We like the combination-usually one of these dishes being planned leftovers from earlier in the week.

Posted by: canarybird on 10.21.2007 at 06:44 am in Cooking Forum

SALMON QUICHE WITH WALNUT CRUMB CRUST

Preheat oven to 375 degrees F

Pastry:
Easy - doesn't require rolling, just press down with fingers and back of a spoon into a 24 cm (9.5 inch) pyrex flan dish or pie plate.

1 - 1/2 cups flour
1/2 teaspoon salt
1 cup cheddar cheese (grated)
1/2 cup butter
1/2 cup walnuts finely chopped

Mix these ingredients in a bowl, cutting in butter with two knives until crumbly then press into a pie dish, including up the sides. Bake in pre-heated oven for five minutes. Then remove from oven.
Meanwhile mix the following ingredients in a bowl:
Filling:
3 eggs beat till frothy
3/4 cup sour cream
1 cup mozzarella cheese (grated)
1/2 onion, chopped
1 can salmon (7 3/4 ounces) - I prefer fresh piece salmon that has been baked - 'smoked salmon' is really good too.
1/4 cup mayonnaise

Pour these ingredients into the pie crust - bake in oven approximately 45 minutes or until knife inserted in centre comes out clean.
The top is usually a nice golden brown colour. If you don't have salmon on hand, tinned tuna works well too in this recipe.

SharonCb