Recipe - Oyster And Brie Soup

2 Sticks unsalted butter
1 cup Celery, chopped
1 cup Onion, chopped
One half teaspoon White pepper
One half teaspoon Cayenne pepper
One half cup Allpurpose flour
1 pound Brie cheese, cut into small
Wedges, skin off
6 cup Cold water
2 cup Heavy cream
36 Shucked oysters, with liquor
One half cup Champagne
One fourth cup 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini