Life Is Just A Bowl Of Sherry

My mother's two favorite spirits were port wine and cream sherry as well as dry sherry. I use to always get her a bottle of each during the holidays, it was always a pleasure to watch her savor every little sip.
During dinner the other night my dear friend and neighbor, Christine started talking about recipes containing port or sherry. I was telling her that I always use sherry when I make lobster bisque and that port is used a lot in meat preparations. Well now I find myself very focused on finding unique ways to use the two spirits. This recipe could not be more perfect for us it uses one of our most favorite cheeses, brie and a heavy dose of cream sherry, which I am sure would have made my mother quite happy. Now we will just have to find some wonderful recipe to make using port.

Sherried Brie Soup

2 c. cream sherry
2 tbsp. butter
6 c. sliced mushrooms
2/3 c. minced shallots
2 tsp. fresh lemon juice
2 tbsp. flour
4 c. beef stock
4 oz. trimmed brie
2 c. heavy cream
1/2 tsp. pepper
1-2 tsp. salt
 cube up some brie and mince some chives for garnish

In a saucepan, reduce cream sherry by half. Melt butter in another medium saucepan. Stir in mushrooms, shallots and lemon juice. Cook over medium-high heat, stirring 2 minutes. Remove from heat and stir in flour until well blended. Return to heat and add beef stock and reduced sherry. Bring to boil then reduce to a simmer about 25 minutes. Add trimmed Brie; stir to melt. Add heavy cream, pepper and salt. Ladle hot soup into serving bowls. Garnish with additional brie and minced chives.