*  Exported from  MasterCook  *
 
                            Oyster and brie soup
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Seafood
                 Cheese
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Sticks unsalted butter
    1       c            Celery, chopped
    1       c            Onion, chopped
      1/2   ts           White pepper
      1/2   ts           Cayenne pepper
      1/2   c            All-purpose flour
    1       lb           Brie cheese, cut into small
                         Wedges, skin off
    6       c            Cold water
    2       c            Heavy cream
   36                    Shucked oysters, with liquor
      1/2   c            Champagne
      1/4   c            Dry sherry
 
   In a large soup pot, melt one stick of butter.  Add the celery, onions,
   white pepper and cayenne.  Stir and cook over low heat until vegetables
   begin to soften.
   
   Over low heat in another pan, make a roux by combining 8 tablespoons
   melted butter and the flour to make a base for thickening the soup.  Cook
   at least 2 minutes, stirring constantly, so the floury taste is
   eliminated.  Add the roux and the cheese to the soup pot.  Add the water,
   cream, oysters and their liquid.  Simmer the soup until the oysters begin
   to curl.  Add the champagne and sherry and heat through.
  
 
 
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