Caramelized Leek And Mushroom Soup With Crisp Chee... |
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Prep Time: 0 Minutes Cook Time: 65 Minutes |
Ready In: 65 Minutes Servings: 6 |
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If you would like a deeper mushroom flavor, use Cremini or other exotic mushrooms. The flavors benefit from being made ahead, so make the soup a day or two ahead and reheat before serving, which also makes for easy entertaining. Read more . Be sure to make the croutons just before you serve the soup, for the crispiest texture. Ingredients:
2 tbsp butter |
3 leeks, white and light green parts only, finely sliced |
1 tsp packed brown sugar |
4 cups sliced mushrooms |
1 tbsp chopped fresh thyme |
salt and freshly ground black pepper |
2 tbsp brandy, cognac or sherry |
6 cups chicken or vegetable stock |
croutons |
1/4 baguette, cut into 1/2-inch cubes, about 2 cups |
2 tbsp butter, melted |
1/2 cup finely shredded sharp, hard cheese |
Directions:
1. Melt butter over medium heat in a large pot.
2. Cook leeks and sugar, stirring, for 2 minutes.
3. Reduce heat to low and cook, stirring often, for about 30 minutes or until starting to caramelize.
4. Increase heat to medium-high
5. stir in mushrooms, thyme, and 1/4 tsp each salt and pepper.
6. Cook, stirring often, for about 10 minutes or until mushrooms release their liquid and start to brown.
7. Stir in brandy and cook, stirring, until evaporated.
8. Stir in stock and bring to boil
9. Deglaze the pot, by scraping up brown bits stuck to pot.
10. Simmer for about 20 minutes or until flavors are blended.
11. (Soup can be cooled, covered and refrigerated for up to 2 days. Reheat to steaming before serving.)
12. Just before serving, make the croutons.
13. Preheat oven to 450ºF
14. In a bowl, drizzle bread cubes with melted butter and toss to coat.
15. Sprinkle with cheese and toss to evenly coat, pressing to make the cheese adhere if necessary.
16. Spread out in a single layer on a lightly oiled baking sheet.
17. Bake for about 8 minutes or until deep golden and crispy (watch closely that they don't burn).
18. Remove from baking sheet immediately using a spatula and transfer to a bowl.
19. Season soup with salt and pepper to taste.
20. Ladle into warmed bowls and serve topped with hot croutons.
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