Sherried Oyster And Brie Soup
|Select maryland oysters with liquor||1 Quart|
|Fresh mushrooms||1 Pound, thinly sliced|
|Shallots||1⁄2 Cup (8 tbs), minced|
|Fresh lemon juice||2 Tablespoon|
|All purpose flour||2 Tablespoon|
|Beef broth||3 Cup (48 tbs)|
|Cream sherry||1 Cup (16 tbs), reduced to 1/2 cup|
|Brie cheese||4 Ounce, rind trimmed|
|Milk||1 Cup (16 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Chives||1 Tablespoon (For Garnish)|
Drain oysters and 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 with 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 reserved 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.