2 c. cream sherry
2 tbsp. butter
6 c. sliced mushrooms (1 1/2 lbs.)
2/3 c. minced shallots
2 tbsp. fresh lemon juice
2 tbsp. flour
4 c. beef stock
4 oz. trimmed brie
2 c. heavy cream
1/2 tsp. pepper

In a large pot reduce sherry to half volume. Melt butter in a medium saucepan and stir in mushrooms, shallots and lemon juice. Cook over medium heat, stirring 2 minutes. Remove from heat and stir in flour. Return to heat and add beef stock and reduced sherry. Bring to a boil, simmer covered for 25 minutes. Add brie and stir until melted. Add cream and pepper. Ladle into bowls and garnish with more brie and chives. Serve with French bread. Serves: 4.