Ingredients
2 cups cream sherry1/4 cup butter, cubed1 pound assorted fresh mushrooms (such as shiitake, cremini and oyster)8 shallots, finely chopped1/3 cup minced fresh parsley1 tablespoon lemon juice1/3 cup all-purpose flour4 cups beef broth1 round (8 ounces) Brie cheese, rind removed, cubed1 cup heavy whipping cream1 teaspoon salt1/2 teaspoon white pepper
Preparation
Place sherry in a small saucepan. Bring to a boil; cook until reduced by half. Set aside.
In a Dutch oven, melt butter. Add mushrooms and shallots; saute until tender. Add parsley and lemon juice. Stir in flour until blended; gradually add broth and reduced sherry.
Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened. Stir in cheese until melted. Add the cream, salt and pepper; heat through (do not boil).
