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The Famous Cheese Soup of
The Mice of the Bistrot des Sept Frères:
Serves 4
1/2 cup of chopped onion
2 T. butter
2 T. flour
2 c. water plus 2 small or 1 large bouillon cube(s) (chicken or vegetable)
2 c. half and half
1 round (14 oz.) brie cheese, with the white crust cut off and the cheese cubed
1/2 t. thyme
1/2 t. rosemary
Dash of black pepper
10-15 drops of hot pepper sauce
- Melt the butter in a pot. Sauté the chopped onion until tender.
- Stir in the flour. It will turn into a paste.
- Immediately start adding the water, a tiny bit at a time, and stirring it in so that the paste becomes thinner and thinner. Once all the water is added, add the bouillon cube(s) and bring to a boil.
- Turn the heat down and add the rest of the ingredients. Stir well, until the cheese has completely melted into the soup.
- Let cook about 10-15 minutes more and then put through a strainer.
Bon appétit!
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