Ingredients 2 Tbsp unsalted butter
2 cups sliced mushrooms
2 each shallots, chopped
2 garlic cloves, minced
2 (32oz) Kitchen Basics Veal Stock
1 cup heavy cream or half-n-half
12 oz Brie Cheese, rind removed
6 1/2-inch thick baguette slices
Directions Melt butter in heavy medium saucepan over medium heat. Add mushrooms, shallots and garlic and stir 3 minutes. Add veal stock and boil until reduced by one-third. Add cream and simmer until slightly thickened. Salt & pepper to taste. Preheat oven to 400 degrees.
Cut cheese into 12 pieces. Place 1 piece of cheese in bottom of six ovenproof bowls. Ladle soup into each bowl and top each with baguette slice and remaining cheese. Bake until cheese is melted.
