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Cream of Brie Soup

1/2 cup chopped onion
1/2 cup sliced celery
4 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
2 cups chicken broth
1 teaspoon chicken base or bouillon granules
12 ounces Brie cheese, diced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper

1. In a kettle saute chopped onion and sliced celery in butter until soft. Stir in flour.
2. Remove from the heat and stir in milk, chicken broth, and chicken base; mix well. Return to the heat and simmer, stirring, until the soup thickens. Add diced Brie cheese and stir until melted. Transfer the soup to a food processor and blend until smooth. Add salt, pepper, and cayenne pepper. Heat through.

Makes 6 servings.