3 shallots, chopped

30 ml (2 tbsp) butter

30 ml (2 tbsp) flour

125 ml (1/2 cup) white wine

500 ml (2 cups) milk

250 ml (1 cup) chicken broth

350 g (3/4 lb) brie cheese, rind removed and cut into cubes

Salt and pepper

In a saucepan, gently sauté the shallots in the butter, about 10 minutes. Sprinkle with the flour and cook for about 1 minute, stirring constantly. Deglaze with the wine and mix thoroughly. Add the milk and broth. Bring to a boil and simmer for 5 minutes. Off the heat, add the cheese and let melt for about 1 minute.

In a blender, purée the soup until smooth. Adjust the seasoning. Keep warm over low heat.

Serve in small bowls and garnish with mushroom duxelles.

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