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Receta Mushroom Leek Soup With Brie Croutons

by Global Cookbook

Ingredientes

1/4 c. butter - (1/2 stick) 3 lrg leeks, white and pale green parts only thinly sliced 8 ounce shiitake mushrooms stemmed, sliced 8 ounce crimini mushrooms sliced 2 Tbsp. all-purpose flour 4 c. chicken stock     (or possibly canned low-salt chicken broth) 1 c. whipping cream

2 Tbsp. dry Sherry     Salt to taste     Freshly-grnd black pepper to taste 4 x green onions sliced 12 slc French-bread baguette, 1/4" thick 1/2 lb Brie frzn, rind     removed, cheese cut into 1/4"-thick slices 2 Tbsp. minced fresh chives

Direcciones

1. Heat butter in large pot over medium-high heat. Add in leeks and all mushrooms; saute/fry 8 min. Add in flour and stir 1 minute. Gradually fold in stock. Bring to boil, stirring frequently. Reduce heat and simmer 10 min.
2. Add in cream and Sherry and simmer 5 min. Season to taste with salt and pepper. Stir in green onions. (Soup can be made 1 day ahead. Cold slightly. Chill uncovered till cool, then cover and chill.)
3. Preheat oven to 350 degrees. Place bread slices on baking sheet. Bake till light golden brown, about 10 min. Cold. Top croutons with cheese slices.
4. Preheat broiler. Place 6 ovenproof bowls or possibly souffle dishes on baking sheet. Bring soup to simmer; ladle into bowls. Top each with 2 croutons. Broil till cheese is completely melted, about 2 min. Sprinkle with chives and serve.
5. This recipe yields 6 (first-course) servings.
6. Comments: "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."
7. Freezing the Brie firms it, so removing the rind and slicing the cheese are much easier.

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