Ingredients:

¾ C. chopped onion

½ c. chopped celery

4 T. butter

2 T. flour

2 c. half & half

2 cups chicken stock

8 oz. brie cheese, cut in pieces

1-4 oz cans of chopped green chilies

Salt and pepper to taste

Directions:

In a medium saucepan, sauté onion and celery in butter over medium heat until translucent. Stir in flour to form a roux or paste-like consistency. Slowly whisk in milk and chicken stock and continuing whisking until smooth and well-blended. Add brie and whisk until melted. Add chilies, salt and pepper. Cool slightly. If desired, puree in blender until smooth. Serve with crusty bread, a green salad and crisp, white wine. Serves 4.