Brie and Sherry Soup

8 oz. ripe Brie
2 tablespoons vermouth or dry white wine
4 shallots, minced
3 scallions, minced
2 cups vegetable stock
1 1/2 cups evaporated skim milk
1 cup dry sherry
1 1/2 tablespoons arrowroot
1/2 teaspoon salt
1/2 teaspoon pepper

Remove rind from Brie and dice cheese
Heat vermouth and saute shallots and two thirds of the scallions about five minutes until soft and golden
Add vegetable stock, two thirds of the evaporated milk and three fourths of the sherry
Bring to boil – it is OK if the milk curdles – cover and simmer 15 minutes
Strain soup and return to pot
Whisk arrowroot and remaining sherry in small cup, stir mixture into soup
Add cheese and remaining evaporated milk, stir over low heat until cheese melts (about 15 minutes)
Add salt and pepper
Serve with a warm baguette or in crusty bread bowls