Gloria Martins Cream of Brie Soup with Brie Crouton

Preparation : Preparation : In a heavy sauce pan, saut the onions, mushrooms and garlic in the butter,being careful not to brown. Add the wine and reduce until almost dry. Add theflour and create a roux, cooking over low heat for a few minutes. Add thechicken stock and bring to a boil and cook until a proper consistency isachieved. Reduce heat to a simmer and add the cream and thyme. Allow to simmerfor a few moments and strain the soup. Return to the pot and heat. Once simmering again, add the 6 ounces of Brie andwhisk until smooth. Add the sherry and adjust seasonings. Pour the soup into bowls. Top with two croutons and a slice of Brie. Place underbroiler to melt Brie, being careful not to burn. Serve at