Brie soup recipe

It's expensive but worth it:


INGREDIENTS:

4 oz BUTTER
5 oz FLOUR
2 C DICED ONIONS
2 PT HALF AND HALF
2 PT Milk
1 t CAYENNE PEPPER
1.25 Lbs BRIE CHEESE
1 Lbs JUMBO LUMP CRABMEAT
1 t SALT
1 T TABASCO
.5 GaL CHICKEN/CELERY STOCK (2 CELERY)

PREPARATION;

1) START HEATING THE CHICKEN STOCK WITH THE CELERY IN THE STOCK AND COOK IT DOWN AT LEAST 30 MINUTES.
2) MELT THE BUTTER IN A 5 qt POT, ADD THE ONIONS AND COOK THEM UNTIL THEY BECOME TENDER.
3) MIX IN THE FLOUR AND STIR CONSTANLY, COOK FOR 7 MINUTES. THE FLOUR SHOULD BECOME A SMOOTH WHITE ROUX.
4) ADD ALL THE SEASONINGS AND STIR TO ELIMINATE ANY CLUMPS.
5) GRADUALLY ADD 1/3 OF THE HOT CHICKEN/CELERY BROTH WHILE STIRRING,DO NOT ADD THE CELERY TO THE SOUP STRAIN IT OUT. BRING THIS TO A BOIL. ADD 1/3 MORE OF THE BROTH AND STIR UNTIL IT BOILS. ADD THE REMAINING 1/3 OF THE BROTH AND STIR IT UNTILIT BOILS.
6) SLOWLY ADD THE HALF AND HALF AND MILK WHILE STIRRING, THEN BOIL THE SAUCE UNTIL IT BECOMES CREAMY AND THICKENS.
** NOTE: ADD THE INGRDIENTS OF STEP 5 AND 6 SLOWLY AND MIX WELL TO INSURE
THE SAUCE WILL NOT BREAK****
7) ADD THE BRIE CHEESE TO THE SOUP AND ALLOW IT TO MELT AND MIX INTO THE SOUP.
8) SIMMER ON A LOW FLAME FOR 5 MINUTES. DO NOT BOIL!!!
9) ADD THE CRABMEAT.

Thanks ya'll.

that's the one i do, but i add corn too

expensive as hell b/c of the crab and corn isnt in season around this time. ah well, it's christmas