Mushroom Brie Bisque

Meal type	Cheese, Mushrooms, Shallots
Season	Fall, Winter

Ingredients

One bunch green onions, white part only, chopped
1/4 C minced shallots
1 1/2 cups fresh, thinly sliced mushrooms
2 tablespoons butter
1/2 C sherry
6 cups beef stock
2 cups half-and-half
6 ounces Brie cheese, rind removed
2 tablespoons cornstarch (more, or less, depending on how thick you want the soup)
2 tablespoons water to mix with cornstarch
1/2 teaspoon cayenne pepper or hot Indian chili pepper (preferred, but not easily located)
1/4 teaspoon nutmeg

1	Sauté onions, shallots and mushrooms in butter.
2	Add sherry and beef stock.
3	Simmer for at least 10 minutes.
4	Add the cream and cheese.
5	Simmer the soup, whisking until the cheese melts and is smooth.
6	Mix cornstarch with water and whisk into the soup to thicken.
7	Bring to a soft rolling boil and remove from the heat.
8	Add pepper, nutmeg and salt at this time.