Cream of Mushroom with Brie Soup
1 bunch green onions, chopped
4 tablespoons shallots
1 1/2 cups fresh sliced mushrooms
1 tablespoon butter
6 tablespoons sherry
6 cups chicken broth
2 cups half-and-half
6 ounces brie cheese, rind removed
2 tablespoons cornstarch (more, or less, depending on how thick you want the soup)
2 tablespoons water to mix with cornstarch
1/2 teaspoon cayenne pepper
1/3 teaspoon nutmeg
1/2 teaspoon salt
Saute onions, shallots and mushrooms in butter. Add sherry and chicken broth. Simmer for at least 10 minutes. Before adding the cheese, remove the rind. Add the cream and cheese.
Simmer the soup, whisking until the cheese melts and is smooth. Mix cornstarch with water and whisk into the soup to thicken. Bring to a soft rolling boil and remove from the heat. Add pepper, nutmeg and salt at this time.
Serve with French bread and salad for a heart-warming meal.