Elegant Sherried Oyster & Brie Soup Recipe | [Website Name]

INGREDIENTS

1 cup cream sherry 1 quart select Maryland oysters with liquor 2 tablespoons butter 1 pound fresh mushrooms, thinly sliced 1/2 cup minced shallots 2 tablespoons fresh lemon juice 2 tablespoons all-purpose flour 3 cups beef broth 4 ounces Brie cheese 1 cup milk 1 cup whipping cream Salt and white pepper Fresh chives (optional)

PREPARATION:

1. Bring sherry to a boil in small saucepan over medium-high heat. Reduce heat to low. Simmer until slightly thickened and reduced to 1/2 cup. Set aside.
2. Drain oysters, reserving liquor. Set aside.
3. Melt butter in large saucepan over medium-high heat. When foam subsides, stir in mushrooms, shallots and lemon juice; cook and stir 2 minutes. Sprinkle with flour; cook and stir 1 minute more.
4. Add broth and reduced sherry; bring to a boil. Reduce heat to low. Simmer 20 minutes.
5. Cut Brie cheese into wedges; using paring knife, remove and discard outer white rind.
6. Add cheese to soup; stir to melt. Stir in reserved oyster liquor, milk and cream; season to taste with salt and pepper. Heat until very hot. Do not boil.
7. Remove from heat; add oysters. Cover and let stand until oysters are just plumped. Garnish with fresh chives.

This recipe appears in: French