Mushroom-Leek Soup with Brie Croutons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I love going to Peter Schott's here in Boise for special occasions, writes Tracie Merrell of Boise, Idaho. The restaurant is elegant but relaxed, and the food is memorable, especially the mushroom soup with Brie croutons. Freezing the Brie firms it, so removing the rind and slicing the cheese are much easier. 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 |
Directions:
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.)
2. Preheat oven to 350°F. Place bread slices on baking sheet. Bake until light golden, about 10 minutes. Cool. Top croutons with cheese slices.
3. 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.
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