| | Directions | | Saut onions and celery in butter in a large saut pan. Stir in flour, using a whisk and slowly pour in the half & half & the broth. Stirring constantly until blended. Add in the brie and whisk until it is all melted. Add the chilies, salt and pepper to taste. Serve hot with bread or crackers. |
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| Ingredients | | - |  | 3/4 cup chopped onion |
| - | | 1/2 cup chopped celery |
| - | | 4 tablespoons butter |
| - | | 4 tablespoons flour |
| - | | 1 pint half & half |
| - | | 16 ounces vegetable broth |
| - | | 1/2 pound brie cut into cubes |
| - | | 2 ounces cans diced green chilies |
| - | | salt and pepper |
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