OYSTER & BRIE SOUP

      Title: OYSTER & BRIE SOUP
  Categories: Soups, Seafood, Cheese
       Yield: 8 Servings
  
       2    Sticks unsalted butter
       1 c  Celery, chopped
       1 c  Onion, chopped
     1/2 ts White pepper
     1/2 ts Cayenne pepper
     1/2 c  All-purpose flour
       1 lb Brie cheese, cut into small
            Wedges, skin off
       6 c  Cold water
       2 c  Heavy cream
      36    Shucked oysters, with liquor
     1/2 c  Champagne
     1/4 c  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.
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