Cream Of Brie With Lump Crabmeat Soup

• 1 quart heavy cream
• 1 quart milk
• 2 cups finely chopped onion
• 2 cups finely chopped green pepper
• 2 cups finely chopped carrot
• 2 tbsp butter
• 2 tbsp flour
• 2 oz. dry vermouth
• 1/2 tsp chicken base
• 1 tsp crab base
• 1 oz. Worcestershire
• 4 dashes Tabasco
• Tony Chachere's
• salt
• pepper
• 12-14 oz. brie, rind removed
• 2 lbs. lump crabmeat

1. Cook vegetables in a small amount of butter until tender.
2. Bring milk and cream to a boil and add vegetables. Melt butter and add flour to make a thick paste
3. Whisk beurre manie into milk mixture to desired consistency
4. Season with seasonings.
5. Bring back to a boil and add brie. Do not boil after cheese is added.
6. Stir in crabmeat to warm.
7. Serve, sprinkled with chopped fresh parsely.

heavy cream, milk, onion, green pepper, carrot, butter, flour, chicken base, crab base, worcestershire, chacheres, salt, pepper, brie, lump crabmeat

Taken from www.epicurious.com/recipes/member/views/cream-of-brie-with-lump-crabmeat-soup-50120448 (may not work)