Marie LeTourneau

Serves 4

1/2 cup of chopped onion
2 T. butter
2 T. flour
2 c. chicken or vegetable stock
2 c. half and half
1 round (14 oz.) brie cheese, with the white crust cut off and the cheese cubed
1/2 t. thyme
1/2 t. rosemary
Dash of black pepper
10-15 drops of hot pepper sauce

   1. Melt the butter in a pot. Sauté the chopped onion until tender.
   2. Stir in the flour. It will turn into a paste.
   3. Immediately start adding the stock, a tiny bit at a time, and stirring it in so that the paste becomes thinner and thinner. Once all the broth is added, bring to a boil.
   4. Turn the heat down to simmer and add the rest of the ingredients. Stir well, until the cheese has completely melted into the soup.
   5. Let cook about 10-15 minutes more and then put through a strainer.

Bon appétit!