Sherried Brie Mushroom soup

Sherried Brie Mushroom soup This weekend's experiment!

from http://www.talkoftomatoes.com/2008/10/21/a-perfect-soup-to-usher-in-fall-sherry-brie-mushroom/

1.5 cups dry sherry
1 T butter
10 oz mushrooms, sliced
1/3 cup shallots (can sub some red onion)
1 T lemon juice (optional)
2 T flour
2 cups beef stock
1 1/2 cups Brie cheese, trimmed and cubed
1 cup half & half
1/2 tsp pepper

Boil sherry to reduce by half; set aside. In large saucepan melt butter, stir in shrooms, shallots and lemon juice. Cook over medium high heat, 4 minutes. Stir occasionally. Stir in flour, add stock and sherry. Bring to boil then simmer 15 mintues. Add brie, stir to melt. Add 1/2 and 1/2 and pepper. Simmer 5 more minutes. Remove from heat, puree in batches (OR employ your favorite tool and mine: the immersion blender), and serve.