2 c. cream sherry
2 tbsp. butter
6 c. sliced mushrooms
2/3 c. minced shallots
2 tsp. fresh lemon juice
2 tbsp. flour
4 c. beef stock
4 oz. trimmed brie
2 c. heavy cream
1/2 tsp. pepper
1-2 tsp. salt
Garlic, sm. wedges of brie minced chives

In a saucepan, reduce cream sherry by half. Melt butter in another medium saucepan. Stir in mushrooms, shallots and lemon juice. Cook over medium-high heat, stirring 2 minutes. Remove from heat and stir in flour until well blended. Return to heat and add beef stock and reduced sherry. Bring to boil, then reduce to a simmer about 25 minutes. Add trimmed Brie; stir to melt. Add heavy cream, pepper and salt. Ladle hot soup into serving bowls. Garnish with additional brie and minced chives. Serves 4.