Mushroom-Leek Soup With Brie Croutons
Serves: 3
Eloise Gerhold
1 January 1970
Based on User reviews:
47
Spice
43
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Butter (1/2 stick)2 tbsps
All-Purpose Flour4 cups
Chicken Stock1 cup
Whipping Cream2 tbsps
Sherry (dry)2 tbsps
Chives (chopped fresh)Directions:
1
Melt butter in large pot over medium-high heat
2
Add leeks and all mushrooms; sauté 8 minutes
3
Add flour and stir 1 minute
4
Gradually mix in stock
5
Bring to boil, stirring frequently
6
Reduce heat and simmer 10 minutes
7
Add cream and Sherry and simmer 5 minutes
8
Season to taste with salt and pepper
9
Stir in green onions
10
(Soup can be made 1 day ahead
11
Cool slightly
12
Refrigerate uncovered until cold, then cover and refrigerate
13
) Preheat oven to 350°F
14
Place bread slices on baking sheet
15
Bake until light golden, about 10 minutes
16
Cool
17
Top croutons with cheese slices
18
Preheat broiler
19
Place 6 ovenproof bowls or soufflé dishes on baking sheet
20
Bring soup to simmer; ladle into bowls
21
Top each with 2 croutons
22
Broil until cheese is completely melted, about 2 minutes
23
Sprinkle with chives and serve
24
Melt butter in large pot over medium-high heat
25
Add leeks and all mushrooms; sauté 8 minutes
26
Add flour and stir 1 minute
27
Gradually mix in stock
28
Bring to boil, stirring frequently
29
Reduce heat and simmer 10 minutes
30
Add cream and Sherry and simmer 5 minutes
31
Season to taste with salt and pepper
32
Stir in green onions
33
(Soup can be made 1 day ahead
34
Cool slightly
35
Refrigerate uncovered until cold, then cover and refrigerate
36
) Preheat oven to 350°F
37
Place bread slices on baking sheet
38
Bake until light golden, about 10 minutes
39
Cool
40
Top croutons with cheese slices
41
Preheat broiler
42
Place 6 ovenproof bowls or soufflé dishes on baking sheet
43
Bring soup to simmer; ladle into bowls
44
Top each with 2 croutons
45
Broil until cheese is completely melted, about 2 minutes
46
Sprinkle with chives and serve