Oyster and Brie Soup -

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

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.