2    Sticks unsalted butter

      1 c  Celery, chopped

      1 c  Onion, chopped

    1/2 ts White pepper

    1/2 ts Cayenne pepper

    1/2 c  All-purpose flour

      1 lb Brie cheese, cut into small

           Wedges, skin off
      6 c  Cold water

      2 c  Heavy cream

     36    Shucked oysters, with liquor

    1/2 c  Champagne

    1/4 c  Dry sherry

  In a large soup pot, melt one stick of butter.  Add the celery, onions,
  white pepper and cayenne.  Stir and cook over low heat until vegetables
  begin to soften.
  Over low heat in another pan, make a roux by combining 8 tablespoons
  melted butter and the flour to make a base for thickening the soup.  Cook
  at least 2 minutes, stirring constantly, so the floury taste is
  eliminated.  Add the roux and the cheese to the soup pot.  Add the water,
  cream, oysters and their liquid.  Simmer the soup until the oysters begin
  to curl.  Add the champagne and sherry and heat through.