Lyons Family Cookbook

Leek Soup with Brie Toasts

6

medium leeks (white portion only), thinly sliced

1/2

lb

sliced fresh mushrooms

1/2

tsp

dried tarragon

1/4

tsp

white pepper

2

Tbs

plus 6 teaspoons butter, softened, divided

1

garlic clove, minced

7 1/2

tsp

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

1

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

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

3

Broil 3-4 in. from the heat for 1-2 minutes or until cheese is melted. Ladle soup into six 8-oz. bowls; place two toasts in each bowl. Yield: 6 servings.

If you're looking for something special to fix on a holiday, look no further. This velvety soup is accented with tarragon, and the toasted bread topped with melted Brie cheese is the crowning touch.

Source

Source: Taste of Home - January 2008