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1 cup unsalted butter
1/2 cup all-purpose flour
2 quarts oyster liquid, bottled clam juice, or fish broth
5 cups heavy cream
1 1/2 teaspoons red (cayenne) pepper
1 1/2 pounds brie cheese, rind removed and cut into small pieces
2 cups dry champagne
3 dozen fresh oysters, shucked*
1 cup finely minced green onion stems
Salt to taste

* Learn How To Shuck Oysters.

In a large soup pot over low heat, melt butter. Add flour and cook 3 minutes, stirring constantly. Add oyster liquid, clam juice, or fish broth and cook another 3 to 4 minutes or until flour is absorbed. Increase heat to medium and bring just to a boil; reduce heat to low and simmer an additional 10 minutes, stirring occasionally. Add heavy cream; simmer 5 minutes longer, stirring constantly. Add cayenne pepper and brie cheese, stirring until cheese is melted completely.

Stir in champagne, oysters, and green onion stems. Remove from heat, cover and let stand 10 minutes. Season with salt. Serve in soup bowls.

Makes 8 servings.