Mushroom-leek soup with brie croutons

Mushroom-leek soup with brie croutons

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  • Prep Time


  • Total Time


  • Servings



  • ¼

    cup (½ stick) butter

  • 3

    large leeks (white and pale green parts only), thinly sliced (about 3 cups)

  • 8

    ounces shiitake mushrooms, stemmed, sliced

  • 8

    ounces crimini mushrooms, sliced

  • 2

    tablespoons all purpose flour

  • 4

    cups chicken stock or canned low-salt chicken broth

  • 1

    cup whipping cream

  • 2

    tablespoons dry Sherry

  • 4

    green onions, sliced

  • 12¼

    -inch-thick slices French-bread baguette

  • ½

    pound Brie, frozen, rind removed, cheese cut into ¼-inch-thick slices

  • 2

    tablespoons chopped fresh chives

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Melt butter in large pot over medium-high heat. Add leeks and all mushrooms; sauté 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. (Soup can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.) Preheat oven to 350°F. Place bread slices on baking sheet. Bake until light golden, about 10 minutes. Cool. Top croutons with cheese slices. Preheat broiler. Place 6 ovenproof bowls or soufflé 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. Read More


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