Mushroom-Leek Soup with Brie Crouton

Ingredients:
1/4 cup butter
3 large leeks (white and pale green parts only), thinly sliced
1/4 cup onion,sliced
8 ounces shiitake mushrooms, stemmed, sliced
8 ounces crimini mushrooms, sliced
2 tablespoons flour
4 cups chicken stock
1 cup whipping cream
2 tablespoons dry Sherry
4 green onions, sliced

12 1/4-inch-thick slices French-bread baguette
1/2 pound Brie, frozen, rind removed, cheese cut into
1/4-inch-thick slices

2 tablespoons chopped fresh chives

Directions:
Melt butter in large pot over medium-high heat. Add leeks, onion and all mushrooms; saute 8 minutes. Add flour and stir 1 minute. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat and simmer 10 minutes. Add cream and Sherry and simmer 5 minutes. Season to taste with salt and pepper. Stir in green onions.

Preheat oven to 350°F. Place bread slices on baking sheet. Bake until light golden, about 10 minutes. Cool. Top croutons with cheese slices.

Preheat broiler. Place 6 ovenproof bowls on baking sheet. Bring soup to simmer; ladle into bowls. Top each with 2 croutons. Broil until cheese is completely melted, about 2 minutes. Sprinkle with chives and serve.

Makes 6 servings.



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