BRIE SOUP

1 POUND BRIE CHEESE
4 SHALLOTS, MINCED
2-4 CLOVES GARLIC, MINCED
WHITE PART OF 1 LEEK SLICED
3/4 CUP BUTTER
3/4 CUP WHITE FLOUR
4 CUPS MUSHROOMS, SLICED
4 CUPS CALIFORNIA CREAM SHERRY
4 CUPS BEEF BROTH
HEAVY CREAM
KOSHER SALT
WHITE PEPPER
1 LEAF THYME

SET CHEESE OUT TO RIPEN AT ROOM TEMPERATURE.  CHOP SHALLOTS, GARLICE, AND LEEK IN FOOD PROCESSOR.  SAUTE BUTTER UNTIL SOFT OVER MEDIUM HEAT.  ADD FLOUR AND COOK UNTIL BLOND ROUX.  ADD MUSTROOMS AND SET ASIDE.  IN ANOTHER SAUCEPAN, BROWN THE ALCOLHOL OUT OF THTE SHERRY UNTIL THERE IS NOT LONGER A FLAME AND ADD BEEF BROTH.  BRING SHERRY AND STOCK TO BOIL, THEN SLOWLY WHISK IN MUSHROOM MIXTURE.  ADD HEAVY CREAM TO DESIRED THICKNESS AND SEASON TO TAST WITH SALT, PEPPER, AND THYME.  SERVE OVER A WEDGE OF THE SOFT BRIE. 

-- Edited by LESLIE ANN at 22:40, 2008-08-09