Mushroom Leek Soup With Brie Croutons Recipes

MUSHROOM BRIE SOUP

Steps:

• Melt the butter (4 tablespoons) in a medium or large pot over medium high heat. Once it's melted, continue heating until foamy and beginning to turn brown.
• Immediately add the diced onion and mushrooms. Season with salt and pepper. Stir, turn heat down to medium, then allow to sauté untouched for approximately 5 minutes, or until liquid has mostly evaporated.
• Add flour (1/4 cup); stir to coat.
• Add chicken broth (4 cups), stir, bring to a boil.
• Turn heat down to simmer. Add cubed brie (8 oz.) and continue simmering until melted (if there are a few chunks that won't melt, don't worry about it).
• Use an immersion blender to puree the soup to desired consistency (alternatively, you can use a standard blender in batches).
• Add the heavy cream (1 cup) to soup and stir in. Turn off heat, and taste and adjust seasonings if necessary.
• Serve hot, garnished with croutons and/or parsley, if desired.

MUSHROOM AND LEEK SOUP

Steps:

• In a large pot over medium high heat, saute the mushrooms and leeks in the butter or margarine and olive oil until tender. Add the sherry and reduce liquid by half.
• Then add the beef broth, water and ground black pepper. Bring to a boil and add the pasta. Boil gently for 10 minutes, or until the pasta is tender. Garnish with sliced mushrooms if desired.

BRIE MUSHROOM SOUP

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add mushrooms and onions; cook and stir until tender. Stir in broth, paprika, soy sauce and dill. Bring to a boil. Reduce heat; simmer, covered, 5 minutes., In a small bowl, whisk flour and milk until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add remaining ingredients. Cook and stir until cheese is melted (do not boil).

MUSHROOM AND LEEK SOUP

Steps:

• Cut leeks into 1/4-inch-thick rounds. In a large bowl of cold water wash leeks well and lift from water into a colander to drain. Thinly slice mushrooms. In a 3-quart saucepan heat butter over moderately high heat until foam subsides and sauté leeks, stirring, 5 minutes. Add mushrooms and sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown. Add wine and boil 1 minute. Add broth and salt and pepper to taste and simmer 2 minutes.
• Serve soup sprinkled with chives.