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Mushroom-Leek Soup with Brie Croutons

Source of Recipe


Peter Schott's






List of Ingredients



• 1/4 cup (1/2 stick) butter
  
• 3 large leeks (white & pale green parts only), thinly sliced (about 3 cups)
  
• 8 ounces shiitake mushrooms, stemmed and sliced
  
• 8 ounces crimini mushrooms, sliced
  
• 2 Tbsp all-purpose flour
  
• 4 cups chicken stock (or canned low-salt chicken broth)
  
• 1 cup whipping cream
  
• 2 Tbsp dry Sherry
  
• 4 green onions, sliced
  
• 12 (1/4-inch-thick) slices French-bread baguette
  
• 1/2 lb. Brie, frozen, rind removed, cheese cut into 1/4-inch thick slices
  
• 2 Tbsp chopped fresh chives
  






Instructions



1. Melt butter in a large pot over medium-high heat. Add leeks and all mushrooms; saute 8 minutes. Add flour and stir 1 minute. Gradually mix in stock. Bring to a boil, stirring frequently. Reduce heat and simmer 10 minutes. Add cream and Sherry, and simmer 5 minutes. Season to taste with salt and pepper. Stir in green onions. (Soup can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.)
   
   
2. Preheat oven to 350 degrees. Place bread slices on baking sheet. Bake until light golden, about 10 minutes. Cool. Top croutons with cheese slices.
   
   
3. Preheat broiler. Place 6 ovenproof bowls on baking sheet. Bring soup to a simmer; ladle into bowls. Top each with 2 croutons. Broil until cheese is completely melted, about 2 minutes. Sprinkle with chives and serve.
   
   Makes 6 servings.