Leek Soup With Brie Toasts

"Source: Taste of Home"
 
Download
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Peter J photo by Peter J
Ready In:
40mins
Ingredients:
12
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • In a Dutch oven, saute the leeks, mushrooms, garlic, tarragon and pepper in 2 tablespoons butter for 8-10 minutes or until vegetables are tender.
  • Stir in flour until blended; gradually add broth and cream.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Lightly toast bread on a baking sheet.
  • Spread one side of each slice with 1/2 teaspoon butter.
  • Place Brie on buttered side of toasts.
  • Broil 3-4 inches from the heat for 1-2 minutes or until cheese is melted.
  • Ladle soup into six 8-oz. bowls; place two toasts in each bowl.
  • Yield: 6 servings.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Yummo! Beautifully creamy soup that's also substantial because of the quantity of vegies. The brie toasts were a very nice touch to top it all off.
     
  2. Wow, Mom2Rose what a great soup. We loved it. So quick and easy to make, resulting in a thick, creamy flavorful soup. Loved the brie toast, it worked so well with the soup. Thanks for sharing a recipe that i will make again.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes