1 tbsp. butter
1 c. diced mushrooms
1 shallot, diced
1 garlic clove, crushed
4 c. veal or chicken stock
1/2 c. whipping cream
Salt and fresh ground white pepper
8 oz. Brie (rind removed) cut into 8 pieces
8 1/4 inch thick baquette slices, toasted

Melt butter in heavy medium saucepan over medium heat. Add mushrooms, shallot and garlic and stir 3 minutes. Add stock and boil until reduced by 1/3. Strain into another saucepan. Add cream and boil until slightly thickened. Season soup with salt and freshly ground pepper.

Preheat oven to 400 degrees. Place 1 piece of cheese in each of four ovenproof bowls. Ladle soup into each. Top with remaining Brie. Bake until bubbling, about 5 minutes.