Brie Soup

by A.R. Valentien

Ingredients

Butter 1 oz
Mushrooms (sliced) 1 lb. 4 oz
Scallions (chopped) 3 bunches
Sherry 5 oz
Chicken Stock 21 oz
Cream 11 oz
Corn Starch 1 oz
Salt & Pepper taste
Sliced baguette for croutons
Brie Cheese 12 oz


Procedure

1. Slice the mushrooms thick and sauté in the butter until tender. Add the scallions and wilt.
2. Add the sherry and reduce by half.
3. Add the chicken stock, bring to a boil and simmer for 5 minutes.
4. Add the cream, boil once and lightly thicken with the corn starch which has been mixed with a little sherry. Simmer 5-10 minutes until the starch flavor has dissipated.
5. Toast the baguette croutons.
6. Slice brie ¼ inch thick and cover each crouton.
7. Ladle the soup into warm bowls. Warm the cheese on the croutons and place on top of the soup.