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Categories:
leeks mushroom garlic tarragon white pepper butter butter flour chicken broth heavy whipping cream Bread Brie Cheese
Viewed: 52 - Published at: 9 years agoIngredients
- 6 medium leeks, thinly sliced (white portion only)
- 12 lb mushroom, sliced
- 1 garlic clove, minced
- 12 teaspoon tarragon, dried
- 14 teaspoon white pepper
- 2 tablespoons butter, softened
- 6 teaspoons butter, softened
- 7 12 teaspoons all-purpose flour
- 4 cups chicken broth
- 12 cup heavy whipping cream
- 12 slices French bread
- 8 ounces brie cheese, cut into 1/4-inch slices
Method
- In a Dutch oven or stockpot, saute the leeks, mushrooms, garlic, tarragon and pepper in 2 tablespoons of butter for 8-10 minutes or until tender.
- Stir in the flour until blended.
- Gradually add the broth and cream while whisking.
- Bring to a boil and whisk for 2 minutes, or until thickened.
- Lightly toast bread.
- Spread one side of each slice with 1/2 teaspoons butter.
- Place Brie on buttered side of toasts.
- Broil 3-4 inches from the heat for 1-2 minutes or until cheese melts.
- Ladle soup into six 8oz.
- bowls.
- Float two toasts in each bowl.
