Right after we returned from our Thanksgiving trip to Ohio, Steve asked me when my sister held her annual Christmas party. I didn't know so I texted the question to her. She responded, "Why? Are you going to tell Uncle Chuck? I responded that her brother in law was asking. Turns out, the party was planned for December 8th-Steve's 50th birthday. Steve said he'd like to go back for another visit-just the two of us ON AN AIRPLANE-and see what the party was like.
I checked online, and was able to snag two short notice tickets for less than $200 apiece. We blew into Cleveland on Friday evening. Once buckled into the airplane, the pilot announced that we had a 125 mile per hour tailwind, and would arrive in Cleveland in one hour and fifteen minutes. Folks, it took us longer than that to get out of our driveway during our automobile odyssey here two weeks ago.
Our first stop was Rockne's, which I missed when we were here over Thanksgiving. I was craving a bowl of their Mushroom Brie Bisque, which is one of the best soups I've ever had. I've made batch after batch of this, in an attempt to duplicate it, and I think I've got a winner here.
Mushroom Brie Bisque
One bunch green onions, white part only, chopped
1/4 C minced shallots
1 1/2 cups fresh, thinly sliced mushrooms
2 tablespoons butter
1/2 C sherry
6 cups beef stock
2 cups half-and-half
6 ounces Brie cheese, rind removed-
2 tablespoons cornstarch (more, or less, depending on how thick you want the soup)
2 tablespoons water to mix with cornstarch
1/2 teaspoon cayenne pepper or hot Indian chili pepper (preferred, but not easily located)
1/4 teaspoon nutmeg
Saute onions, shallots and mushrooms in butter. Add sherry and beef stock. Simmer for at least 10 minutes. Add the cream and cheese.
Simmer the soup, whisking until the cheese melts and is smooth. Mix cornstarch with water and whisk into the soup to thicken. Bring to a soft rolling boil and remove from the heat. Add pepper, nutmeg and salt at this time.
