Brie Soup

2 1/2 pounds Brie cheese (about 1/2 large wheel)
1 quart hot chicken stock or broth
2 Tablespoons butter
1 1/4 cups fresh sliced mushrooms
1 cup carrots, julienned
1 cup green onions, sliced
1/4 cup dry sherry
2 cups heavy cream

After removing the crust from Brie, dissolve in hot chicken stock in large
saucepan. Strain. Melt butter in Dutch oven over low heat. Add mushrooms,
carrots, green onions, and saute until tender. Add cheese mixture. Stir in
sherry and cream. Serve hot. Serves 6.

Source: "Three Rivers Cookbook III"
Source: "Best of the Best from Pennsylvania Cookbook"


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