MUSHROOM-LEEK SOUP WITH BRIE CROUTONS

By gaster16

Ingredients

• 1/2 stick butter
• 3 large leeks (white and pale green parts only thinly sliced 8 oz. shitake mushrooms stemmed, sliced,
• 8 oz. crimini mushrooms sliced
• 2 tablespoons all purpose flour
• 4 cups chicken stock
• 1 cup whipping cream
• 2 tablespoons dry Sherry
• 4 green onions sliced
• 12 1/4 ” thick slices French bread baguette
• 1/2 lb. Brie frozen rind removed cheese cut into 1/4” thick slices
• 2 tablespoons chopped fresh chives

Preparation

Step 1

Melt butter in 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 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. Preheat oven to 350 degrees. Place bread slices on baking sheet. Bake until light golden, about 10 minutes. Cool. Top croutons with cheese slices. Preheat broiler. Place 6 over ovenproof bowls or souffle dishes on baking sheet. Bring soup to simmer, ladle into bowls. Top each with 2 croutons. Broil until cheese is completely melted, about 2 minutes. Sprinkle with chives and serve.