Well, this online recipe has may attention so if no one chimes in, I'll give it a try and report back. If someone makes it, please let us know how it turned out. Thanks!

Creamy Brie Soup with Toasted Buttery Croutons
Recipe from: Creating Chefs by Carol W. Maybach
Cookbook Heaven at Recipelink.com

Servings: 6

SOUP INGREDIENTS:

1 head garlic, unpeeled (Note: You can also use minced but add it at the beginning of the reduction.)
1/4 cup butter, unsalted
1/2 cup all-purpose flour
6 cups chicken stock
1 tablespoon butter
1/4 cup carrots, peeled, julienned
1/4 cup celery, small diced
6 ounces Brie, rind removed
1/4 cup plus 2 tablespoons white wine
l/4 cup heavy cream or half & half
1/4 cup mushrooms, sliced
Salt and pepper

ACCOMPANIMENTS:

3 tablespoons chives or scallions, freshly chopped
Toasted Buttery Croutons (see note)

Roast the garlic: Cut off the top one-fourth of head to expose the cloves. Drizzle with olive oil and roast at 350 degrees F for 30-45 minutes, or until cloves are soft and the juices run brown, Squeeze to release the garlic from its paper skins. Reserve and mash 6 of the garlic cloves. Wrap and store the remainder.
2. In a large stockpot, melt the butter and incorporate the flour gradually, whisking constantly. Be certain the whisk and pot are not made of aluminum, or the mixture will become discolored. Stir this mixture, Which is known as a roux, until it has the aroma of cookies baking.
3. Slowly whisk in the chicken stock. Bring the soup just to a boil, then immediately turn the heat down for the soup to simmer. Reduce the soup by a third or until its consistency is nappe, skimming off any foam or impurities.
4. During the reduction, heat a sauté pan on low heat and add 1 tablespoon butter. Add the carrots and celery, cover, and allow them to sweat for 2 minutes, Remove the pan from the heat, Set the carrots and celery aside on a separate plate.
5. After the soup is done reducing, add the Brie, using a heat-resistant spoon, stir constantly to avoid scorching.
6. When the cheese has melted, slowly whisk in the wine and add the carrots and celery. Simmer and stir until the vegetables are almost al dente, 3-4 minutes.
7. Meanwhile, warm the heavy cream or half & half in a separate saucepan. Add the minced or mashed, roasted garlic and the sliced mushrooms to the soup, stir, and simmer 1 more minute.
8. Stir the warm cream into the soup and adjust the seasonings with salt and pepper
9. Serve garnished with freshly chopped chives or scallions and crisp, buttery croutons.

Chef's Note: Freshly-made croutons are wonderful. Preheat the oven to 40O degrees F. Cut off the crusts of an unsliced loaf of bread, and cut the bread into 1/2-inch cubes. Heat a large sauté pan, add 3 tablespoons clarified butter, and add the bread cubes. Toss to distribute the butter and pour onto a sheet pan in a single layer. Bake until crunchy and golden brown, tossing occasionally.