BRIE SOUP
Dee Cash
1-1/2 Bunches Green Onions, Diced
6 Tbsp. Diced Shallots
2-1/4 Cups Diced Mushrooms
8 Tbsp Sherry
4-1/2 Cups Chicken Stock
1-1/2 Pints Heavy Cream
2 Tbsp Cornstarch
Salt and Pepper to Taste
8 oz. Brie Cheese (If can't get a wedge exactly 8 oz., more is better!)
Croutons toasted in garlic butter (I used chives for garnish instead)
Saut onions, shallots and mushrooms in butter for five minutes. Add one half of the sherry and all of the chicken stock. Simmer 10 minutes. Add cream. Simmer another 10 minutes. Mix cornstarch with the remaining sherry and stir into the soup. (can add 1/8 to tsp. more cornstarch if want the soup thicker but I do pretty well with just the 2 TBSPs). Add salt and pepper to taste.
Brown croutons in garlic butter (can be done ahead of time)
Remove rind from cheese, cut into cubes and add the cheese just before serving and stir until melted. Drop croutons on top of the individual bowls of soup after all bowls are dished up so the croutons won't get soggy.
If you make ahead of time and reheat, be sure not to let the mixture get above a simmer and do not add cheese until you are heating to serve .
This will make about 6 bowls. The shallow bowls that come with china for salad are about the right size. A mug of this soup would be too much as it is very rich unless you aren't serving anything else with it..
I doubled it for 9 people - had plenty left over.