Brie And Wild Mushroom Soup

• 2 cups cream sherry
• 1/4 cup butter, cubed
• 1 pound assorted fresh mushrooms (such as shiitake, cremini and oyster)
• 8 shallots, finely chopped
• 1/3 cup minced fresh parsley
• 1 tablespoon lemon juice
• 1/3 cup all-purpose flour
• 4 cups beef broth
• 1 round (8 ounces) Brie cheese, rind removed, cubed
• 1 cup heavy whipping cream
• 1 teaspoon salt
• 1/2 teaspoon white pepper

1. Place sherry in a small saucepan. Bring to a boil; cook until reduced by half. Set aside.
2. In a Dutch oven, melt butter. Add mushrooms and shallots; saute until tender. Add parsley and lemon juice. Stir in flour until blended; gradually add broth and reduced sherry.
3. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened. Stir in cheese until melted. Add the cream, salt and pepper; heat through (do not boil).

cream sherry, butter, mushrooms, shallots, parsley, lemon juice, flour, beef broth, cheese, heavy whipping cream, salt, white pepper

Taken from www.tasteofhome.com/recipes/brie-and-wild-mushroom-soup/ (may not work)