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Ingredients
- 2 tbsp butter
- 3 finely sliced leeks (white and light green parts only)
- 1 tsp packed brown sugar
- 4 cups sliced mushrooms
- 1 tbsp chopped fresh thyme (or 1 tsp of dried)
- 2 bay leaves
- ¼ tsp each of salt and freshly ground black pepper
- 2 tbsps brandy or sherry
- 6 cups chicken stock (preferably homemade)
- Croutons
- 2 cups of ½ inch cubes of Italian bread
- 2 tbsp melted butter
- ½ cup finely shredded sharp parmesan or asiago cheese
Details
Servings 6
Level of difficulty Average
Preparation time 30mins
Cooking time 60mins
Cost Average budget
Preparation
Step 1
Melt butter over medium heat in a large pot. Cook leeks and sugar, stirring, for 2 minutes. Reduce heat to low and cook, stirring often, for about 30 minutes or until starting to caramelize.
Increase heat to medium-high and stir in mushrooms, thyme, bay leaves and ¼ tsp each salt and freshly ground pepper. Cook, stirring often, for about 10 minutes or until mushrooms start to brown.
Stir in brandy or sherry and cook, stirring, until evaporated. Stir in stock and bring to boil. Simmer for about 20 minutes. Remove bay leaves.
Preheat oven to 450°F.
Just before serving, make the croutons.
In a bowl, drizzle bread cubes with melted butter and toss to coat. Sprinkle with cheese and toss to evenly coat, pressing to adhere cheese if necessary. Spread out in a single layer on a baking sheet. Bake for about 8 minutes or until deep golden and crispy. Remove from baking sheet immediately and transfer to a bowl.
Reheat the soup and season with salt and pepper to taste. Ladle into heated bowls. Sprinke with hot croutons immediately before serving.
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