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Melted brie tops leek-mushroom soup.

Brie cheese melts on toasted bread you set afloat individual servings of leek and mushroom soup. The hot, soft cheese adds a rich, distinctive flavor and creaminess to the soup. Leek Soup with Brie

6 slices (1/2 in. thick) French bread About 4 tablespoons butter or margarine

6 to 9 large leeks

1/2 pound mushrooms, thinly sliced

1 clove garlic, pressed or minced

1/2 teaspoon dry tarragon

1/4 teaspoon white pepper

2-1/2 tablespoons all-purpose flour

1 quart regular-strength chicken broth

1/3 cup whipping cream

8 ounces Brie cheese

Place bread on a 10- by 15-inch baking sheet. Bake in a 325[deg.] oven until dry, 20 to 25 minutes. Spread each slice with 1 teaspoon of the butter; set aside. (If done ahead, wrap and let stand at room temperature up to overnight.)

Trim root ends and tough, dark green tops off the leeks. Split leeks lengthwise, rinse thoroughly with water, and thinly slice to make 2 quarts.

In a 4- to 5-quart pan, melt remaining 2 tablespoons butter over medium heat. Add leeks, mushrooms, garlic, tarragon, pepper. Cook, stirring, until vegetables are very soft and most liquid has evaporated, about 15 minutes. Stir in flour. Remove from heat and stir in broth and cream. Bring to a boil, stirring constantly. (If made ahead, cool, cover, and chill up to overnight. Reheat to boiling.)

Pour into 6 ovenproof soup bowls (1-1/2- to 2-cup size). Top with a piece of toast, buttered side up. Cut Brie into 1/2-inch-thick slices. Lay cheese slices on toast to cover. Bake, uncovered, in a 425[deg.] oven until bubbly, about 10 minutes. Then broil about 6 inches from heat until lightly browned, 1 to 2 minutes. Serves 6.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Feb 1, 1984
Words:291
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