Brie Soup

1 medium onion, diced
1 1/2 cups sliced mushrooms
1 cup white wine
1 pound Velveeta cheese
1/4 cup sherry
Cornstarch (to thicken)
1 1/2 cups julienne carrots
1/2 cup butter
5 cups heavy cream
4 1/2 ounces very ripe brie
White pepper, to taste
Cayenne, to taste

Saut� carrot, onions and mushrooms in butter until tender. Add wine and cook over medium heat for 10 minutes. Work cheeses with fork, moistening with sherry; add to vegetables and cook over low heat for 2 minutes, stirring constantly. Add pepper and cayenne to taste. Add cream and heat to the boiling point.

If you use cornstarch to thicken, mix it with a small amount of water and add it while the mixture is boiling. You can also cook the moisture out of the vegetables, then add wine and pur�e in blender and use as a thickener.