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Sherry and Brie Mushroom Bisque

From South Cumberland Farmer's Market

<p>Pare this with some good crusty bread and enjoy!!</p>
Source: Unknown (Entered by Don Lloyd)
Serves: 8

1lb pound oyster mushrooms

Step by Step Instructions
  1. Makes 8 Cups 1 Pound Oyster Mushrooms 2 cups Dry Sherry (Cooking Sherry Optional) 1-1/2 TBLS Unsalted Butter 1 Pound Brie Cheese Rind Removed and Cubed ½ C Minced Shallots 1 TBLS Freshly Squeezed Lemon Juice 2 TBLS Flour 4 C Beef Stock 1-3/4 C Half and Half ½ Tsp Freshly Ground Black Pepper ½ C Roughly Chopped Chives for Garnish Kosher Salt and Freshly Ground Pepper to Taste In a small sauce pan reduce the sherry to 1 cup and set aside. In a medium sauce pane over medium high heat melt the butter and add the mushrooms, shallots and lemon juice and cook for 4 minutes, stirring constantly. Remove from heat and add the flour and stir until completely incorporated. Return the mixture to heat and add the beef stock and reserved sherry. Rias ether heat to high and bring to a boil. Reduce heat and simmer for 15 minutes. Add the brie, stirring until the cheese has melted. Add the half and half and pepper and continue to simmer without boiling for 5 minutes. Taste for salt and pepper. Use an immersion blender to bring to a final consistency. (A REGULAR BLENDER WILL WORK JUST USE CAUTION WITH HOT LIQUIDS) Ladle into separate bowls and garnish with chives. Add some crispy bread and enjoy!!