Ingredients:

1 gal shucked oysters, drain liquid and save
1 5 lb. case chanterelles
10 stalks celery, small dice
16 cloves minced garlic
6 large leeks, small dice
4 roasted bell peppers, small dice
4 yellow onions, medium dice
3 bunches green onions, chopped
1 c. fresh thyme
1 bunch flat leaf parsley
1/2 c. chervil
1/4 c. tarragon
1/2 c. basil
1/2 c. chives
1 lb. Butter
1 1/2 c. flour
1/2 gal heavy cream
1 tbsp. Tabasco
2 tbsp. Worcestershire
1/2 lemon juice
1 qt. White wine
2 gal **** mushroom stock *****

**Mushroom Stock***
2 c. chopped celery
1 yellow onion, chopped
5lbs. White mushrooms
1 qt. White wine
2 carrots, chopped
1 gal. +14 c. water
1 handful thyme
8 bay leaves
12 cloves garlic, rough cut

Bring all ingredients to a boil and simmer for 1 hour. Strain through a fine china cap and hold.

1.  In a large stockpot melt 1 lb. of butter on medium high heat.

2.  Add celery, leeks, onions, and garlic and sauté for 5 minutes.

3.  Next add thyme, chanterelles and continue to sauté for another 5 minutes.
     Continually stir vegetables so that they do not brown.

4.  Whisk in the flour and sauté for 3 minutes.  Slowly add in the mushroom
     stock and bring to a boil.

5.  Simmer for 5 minutes and add lemon juice, Worcestershire, Tabasco, white
     wine and bring to a boil.  Simmer for 15 minutes, then add roasted red
     peppers, oyster liquor, chervil, tarragon, basil, chives and simmer for 10
     minutes.

6. Next slowly whisk in heavy whipping cream and simmer for 15 minutes. 
    Adjust salt and pepper and thicken mixture with butter to desired 
    consistency.

7.  Add in the oysters, green onion and bring the soup to a boil and turn the heat
      off.

8.  Wait 10 minutes before serving. 

9.  For serving take a small slice of Brie, dust it in flour, and then egg wash and
     then breadcrumbs (panko) and fry. Ladle 8 oz. in a bowl place the fried Brie in
     the center and garnish with green onions.

Makes 4 1/2 gallons.