3 dozen oysters in their liquor
4 c. cold water
1 c. unsalted butter
1/2 c. flour
1 c. coarsely chopped onion
1/2 c. coarsely chopped celery
1 tsp. white pepper
1/2 tsp. cayenne
1 lb. brie, cut up, rind on
2 c. whipping cream

Combine oysters and water, stir and refrigerate at least 1 hour. When ready to use, strain and reserve oysters and water. In large skillet, melt butter. Add flour and whisk until smooth. Add onions and celery; saute 3 minutes. Add peppers; saute 2 minutes more; set aside.

In 4 quart pan, boil oyster water; stir in vegetable mixture. With heat high, add cheese, cook until cheese starts to melt, about 2 minutes. Lower heat; simmer 4 minutes, stirring constantly. Strain soup and return to pot. Turn heat to high for 1 minute, stir constantly. Stir in cream, cook close to boil for 2 minutes. Turn off heat, add oysters. Let oysters plump for 3 minutes. Serve immediately.