Brie Soup

• 1 bunch green onion, chopped (mostly white part)
• 4 tablespoons shallots, diced (optional)
• 1 1/2 cups mushrooms, sliced
• 1 tablespoon margarine
• 6 tablespoons sherry wine, divided
• 3 cups chicken broth, less salt
• 2 cups evaporated skim milk
• 4 ounces brie cheese, rind removed, cubed
• 2 tablespoons cornstarch
• 1/4 teaspoon pepper
• 1/8 teaspoon nutmeg
• 1/4 teaspoon salt

1. Saute onions, shallots, and mushrooms in margarine for 5 minutes in a non stick skillet.
2. Add 3 Tbsp sherry and chicken stock and simmer for 10 minutes.
3. Add milk and cheese and stir until cheese is melted and soup begins to thicken.
4. Combine cornstarch and remaining 3 Tbsp of sherry and stir into soup.
5. Continue cooking until soup is thickened.
6. Season with pepper and nutmeg.
7. Taste; add salt if needed.

green onion, shallots, mushrooms, margarine, sherry wine, chicken broth, milk, brie cheese, cornstarch, pepper, nutmeg, salt

Taken from www.food.com/recipe/brie-soup-24011 (may not work)