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 puree in blender and use as a thickener.