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
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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.