Cream of Brie & Rabbit Soup


Boneless meat from 1 wild rabbit, cubed

1/2 cup diced Vidalia or other onion

1/2 cup thinly sliced celery

4 T. butter (half of a stick)

1/4 cup flour

2 cups milk

2 cups chicken broth

3/4 lb. brie cheese, cubed

1/4 lb. cheddar cheese, shredded or cubed

Salt and pepper

Fresh snipped chives for garnish

In soup pot or Dutch oven, saute rabbit, onion and celery in butter until rabbit is medium rare and
vegetables are limp. Remove rabbit meat from pot; set aside. Stir flour into pot with vegetables. Remove from heat; add milk and broth, whisking well to blend. Return pot to heat and cook, stirring constantly, until soup thickens somewhat. Add brie and cheddar cheeses and cook, stirring constantly, until cheeses melt. Pour soup into food processor and process until smooth. Return soup to pot and add rabbit; heat over low heat for a moment to re-heat rabbit. Stir in salt and pepper to taste. Garnish with chives.

This soup has been devoured by many friends who swore they would never eat rabbit or any wild animal! It is a very smooth and cheesy soup that could be prepared in many variations, such as adding ham or bacon or whatever you like.

Mike Collins

Howell, MI

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