Creamy Mushroom & Brie Soup

Makes about 6 servings

• 2 oz. Dried Wild Mushrooms
• 4 Cups Chicken Stock
• 4 Tbsp. Butter
• 3 Shallots, minced
• 1 1/2 Lbs. Mixed Mushrooms (Portobello, shiitake, etc.), chopped
• 2 Tbsp. Flour
• 2 Tbsp. Sherry
• 1 cup Heavy Cream
• 8 oz. Brie, cut into cubes
• Salt & Pepper, to taste

1. In a Saucepan, bring 2 cups of the chicken stock to a boil.  Place dried mushrooms in a bowl, and immediately pour hot stock over the mushrooms to rehydrate.  Let the mushrooms soak for about 10 minutes, then squeeze out any excess moisture, cool & chop.  Transfer the stock to a tall container and reserve.
2. In a large saucepan, over medium heat, melt the butter then sweat the shallots for 2-3 minutes (do not brown)  Add the fresh mixed mushrooms and saute for 3-4 minutes, then add in the rehydrated mushrooms with a little salt & pepper.  Cook another 3-4 minutes to help cook off some of the mushroom liquid.
3. Sprinkle the flour over the mushrooms and stir until flour begins to cook – about 4-5 minutes to remove the raw flour taste.
4. Whisk in some of the mushroom/chicken stock, mixing well to incorporate, and then begin to add the remaining mushroom/chicken stock (be careful to not let any of the sediment that has settled on the bottom get into the soup – it will make the soup “gritty”).  Add remaining chicken stock, stirring constantly, until the soup is smooth  Bring to a boil, stirring frequently.
5. Add the sherry and the heavy cream to the soup, and return to a boil, then reduce down to a simmer.  Season to taste with salt & pepper.
6. Stir in the brie, one piece at a time, letting each piece fully incorporate before adding the next.  Adjust seasonings if needed, and serve immediately.  (DO NOT allow soup to boil once cheese is added, as it will “break” and the oils from the cheese will float up to the top)