Melt butter in large pot over medium high heat. Add leeks and all mushrooms. Saute for 8 minutes. Add flour and stir one minute. Gradually mix in stock Bring to a boil, stir frequently. Reduce heat and simmer 10 minutes. Add cream and sherry.
Simmer for 5 minutes. Season to taste with salt and pepper. Stir in green onions.
Place bread slices on baking sheet. Bake until lightly golden, about 10 minutes. Cool. Top croutons with cheese slices. When ready to serve, ladle soup into bowls, top each bowl with 2 croutons and broil until cheese is melted.
Sprinkle with Chives.
Originally Submitted
2/18/2007
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