2 cups Cream Sherry
¼ butter, cubed
1lb assorted fresh mushrooms( I used Crimini, Shitake and Baby Bella)
1 cup minced shallots
1/3 cup minced Italian parsley(flat leaf)
1 tbsp fresh squeezed lemon juice
1/3 cup flour
4 cups beef broth
1 8oz round of Brie, rind removed and cubed
1 cup heavy cream
1 tsp salt
½ tsp white pepper
Bring the Cream Sherry to a boil in a small saucepan and cook until it is reduced by half. Set aside.
Meanwhile in a 4-6qt cooking pot, melt the butter and add the shallots and the mushrooms. Sauté until tender over medium heat.
Add the parsley and the lemon juice to the mushrooms.
Remove from the heat and stir in the flour until well blended.
Place the pot back over medium high heat and gradually add the broth and the sherry. Bring to a boil.
Reduce the heat and simmer uncovered for 8 minutes or until the soup has thickened.
Stir in the cheese until melted and add the cream, salt and pepper.
Heat through and serve.