Leek Soup with Brie Toasts

By mollydahma

Ingredients

• 6 * 6 medium leeks (white portion only), thinly sliced
• 1/2 * 1/2 pound sliced fresh mushrooms
• 1 * 1 garlic clove, minced
• 1/2 * 1/2 teaspoon dried tarragon
• 1/4 * 1/4 teaspoon white pepper
• 2 * 2 tablespoons plus 6 teaspoons butter, softened, divided
• 7-1/2 * 7-1/2 teaspoons all-purpose flour
• 4 * 4 cups chicken broth
• 1/2 * 1/2 cup heavy whipping cream
• 12 * 12 slices French bread or bread of your choice (1/2 inch thick)
• 1 * 1 round (8 ounces) Brie cheese, cut into 1/4-inch slices

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

* In a Dutch oven, saute the leeks, mushrooms, garlic, tarragon and pepper in 2 tablespoons butter for 8-10 minutes or until vegetables are tender. Stir in flour until blended; gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
* Lightly toast bread on a baking sheet. Spread one side of each slice with 1/2 teaspoon butter. Place Brie on buttered side of toasts.
* Broil 3-4 in. from the heat for 1-2 minutes or until cheese is melted. Ladle soup into six 8-oz. bowls; place two toasts in each bowl. Yield: 6 servings.