3 shallots, chopped

2 tablespoons (30 ml) butter

2 tablespoons (30 ml) flour

1/2 cup (125 ml) white wine

2 cups (500 ml) milk

1 cup (250 ml) chicken broth

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

Salt and pepper

In a large saucepan over low heat, cook the shallots in the butter for about 10 minutes. Sprinkle with the flour and cook for about 1 minute, stirring constantly. Deglaze with the wine and reduce until it thickens. Add the milk and broth. Bring to a boil, reduce the heat and simmer for 5 minutes. Remove from the heat. Add the cheese and let melt for about one minute.

In a blender, purée the soup until smooth. Adjust the seasoning.

Serve in small bowls and garnish with Mushroom Duxelles.

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