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A perfect soup to usher in the fall and one of my favorites

From South Cumberland Farmer's Market

<p>Mushroom Bisque Recipe<br /> 1.5 cups dry sherry 1 T butter 1-1/2 mushrooms, sliced 1/3 cup shallots (can sub some red onion) 1 T lemon juice (optional) 2 T flour 2 cups beef stock 1 1/2 cups Brie cheese, trimmed and cubed 1 cup half &amp; half 1/2 tsp pepper</p> <p>Boil sherry to reduce by half; set aside. In large saucepan melt butter, stir in shrooms, shallots and lemon juice. Cook over medium high heat, 4 minutes. Stir occasionally. Stir in flour, add stock and sherry. Bring to boil then simmer 15 mintues. Add brie, stir to melt. Add half and half and pepper. Simmer 5 more minutes. Remove from heat, puree in batches (OR employ your favorite tool and mine: the immersion blender), and serve.</p>
Source: Unknown (Entered by Don Lloyd)
Serves: 4

1-1/2 pound oyster mushrooms

Step by Step Instructions
  1. Follow recipe