Leep Soup with Brie Toasts

(from kholstege’s recipe box)

Categories: Soup

Ingredients

  • 6 medium leeks (white portion) thinly sliced
  • 1/2 lb. sliced fresh mushrooms
  • 1 garlic clove, minced
  • 1/2 tsp dried tarragon
  • 1/4 tsp white pepper
  • 2 T plus 6 tsp butter, softened, divided
  • 7-1/2 tsp all-purpose flour
  • 4 C chicken broth
  • 1/2 C heavy whipping cream
  • 12 slices french bread 1/2 inch thick
  • 1 round (8 oz.) brie cheese, cut into 1/4 inch slices

Directions

  1. In a dutch oven, saute the leeks, mushrooms, garlic, tarragon and pepper in 2 T butter for 8-10 minutes or until vegetables are tender. Stir in flour until blended; gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Lightly toast bread on a baking sheet. Spread one side of each slice with 1/2 tsp butter. Place brie on buttered side of toasts. Broil 3-4 inches from the heat for 1-2 minutes or until cheese is melted.

Email to a friend | Print this recipe | Back