Name: Leek Soup with Brie Toasts
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 6 medium leeks (white portion only), thinly sliced -; 1/2 pound sliced fresh mushrooms -; 1/2 teaspoon dried tarragon -; 1/4 teaspoon white pepper -; 2 tablespoons plus 6 teaspoons butter, softened, divided -; 1 garlic clove, minced -; 7-1/2 teaspoons all-purpose flour -; 4 cups chicken broth -; 1/2 cup heavy whipping cream -; 12 slices French bread or bread of your choice (1/2 inch thick) -; 1 round (8 ounces) Brie cheese, cut into 1/4-inch slices -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Leek Soup with Brie Toasts

1. 6 medium leeks (white portion only), thinly sliced -

2. 1/2 pound sliced fresh mushrooms -

3. 1/2 teaspoon dried tarragon -

4. 1/4 teaspoon white pepper -

5. 2 tablespoons plus 6 teaspoons butter, softened, divided -

6. 1 garlic clove, minced -

7. 7-1/2 teaspoons all-purpose flour -

8. 4 cups chicken broth -

9. 1/2 cup heavy whipping cream -

10. 12 slices French bread or bread of your choice (1/2 inch thick) -

11. 1 round (8 ounces) Brie cheese, cut into 1/4-inch slices -

How to cook deliciously - Leek Soup with Brie Toasts

1. Stage

In a Dutch oven, saute the leeks, mushrooms, tarragon and pepper in 2 tablespoons butter for 8-10 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.

2. Stage

Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. Spread 1 side of each slice with 1/2 teaspoon butter. Place Brie on buttered side of toasts.

3. Stage

Broil 3-4 in. from the heat for 1-2 minutes or until cheese is melted. Ladle soup into six 8-oz. bowls; place 2 toasts in each bowl.