Sherried Oyster and Brie Soup

By á-2421

Ingredients

• 1 quart oysters with liquor
• 2 Tbsp butter
• 1 pound fresh mushrooms, thinly sliced
• ½ cup minced shallots
• 2 Tbsp fresh lemon juice
• 3 Tbsp flour
• 4 cups beef broth
• 1 cup cream sherry, reduced to ½ cup (To reduce, simmer over medium heat until slightly thickened and reduced to desired amount.)
• 5 ounces Brie cheese, rind trimmed
• 1 cup milk
• 1 cup heavy cream
• Salt and pepper to taste
• Chives for garnish

Preparation

Step 1

Drain oysters & reserve liquor; set aside. Melt butter in large saucepan over medium-high heat. When foam subsides, stir in mushrooms, shallots and lemon juice; cook and stir 2 minutes. Sprinkle flour, cook and stir 1 minute more. Add broth and reduced sherry. Bring to a boil, reduce heat and simmer 20 minutes. Add Brie and stir to melt. Stir in reserve oyster liquor, milk and cream, season with salt and pepper. Heat until very hot. Do not boil. Remove from heat and add oysters. Cover and let stand until oysters are just plumped. Garnish with chives.