Leek Soup With Brie Toasts |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Ingredients:
6 medium leeks, white portion only thinly sliced |
1/2 lb sliced fresh mushrooms |
1 garlic clove, minced |
1/2 teaspoon dried tarragon |
1/4 teaspoon white pepper |
2 tablespoons butter, softened, divided |
6 teaspoons butter, softened, divided |
7 1/2 teaspoons all-purpose flour |
4 cups chicken broth |
1/2 cup heavy whipping cream |
12 slices french bread (1/2 inch thick) |
8 ounces brie cheese, cut into 1/4-inch slices |
Directions:
1. In a Dutch oven, saute the leeks, mushrooms, garlic, tarragon and pepper in 2 tablespoons butter for 8-10 minutes or until vegetables are tender.
2. Stir in flour until blended; gradually add broth and cream.
3. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Lightly toast bread on a baking sheet.
5. Spread one side of each slice with 1/2 teaspoon butter.
6. Place Brie on buttered side of toasts.
7. Broil 3-4 inches from the heat for 1-2 minutes or until cheese is melted.
8. Ladle soup into six 8-oz. bowls; place two toasts in each bowl.
9. Yield: 6 servings.
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