Mushroom-leek soup with brie croutons
By Bexter
Ingredients
- 1/4 cup (1/2 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
- 12 1/4 -inch-thick slices French-bread baguette
- 1/2 pound Brie, frozen, rind removed, cheese cut into 1/4-inch-thick slices
- 2 tablespoons chopped fresh chives
- Read More http://www.epicurious.com/recipes/food/views/Mushroom-Leek-Soup-with-Brie-Croutons-104188#ixzz15HoA7E3l
Details
Servings 6
Preparation
Step 1
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 http://www.epicurious.com/recipes/food/views/Mushroom-Leek-Soup-with-Brie-Croutons-104188#ixzz15HoHcFYC
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