Caramelized Leek And Mushroom Soup With Crisp Cheese Croutons Recipe

Name: Caramelized Leek And Mushroom Soup With Crisp Cheese Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp (25 mL) butter; 3 leeks, white and light green parts only, finely sliced; 1 tsp (5 mL) packed brown sugar; 4 cups (1 L) sliced mushrooms; 1 tbsp (15 mL) chopped fresh thyme; Salt and freshly ground black pepper; 2 tbsp (25 mL) brandy, Cognac or sherry; 6 cups (1.5 L) chicken or vegetable stock (preferably low sodium); Croutons; 1/4 baguette, cut into 1/2-inch (1-cm) cubes, about 2 cups (500 mL); 2 tbsp (25 mL) butter, melted; 1/2 cup (125 mL) finely shredded sharp, hard cheese

Servings: persons

2 tbsp (25 mL) butter
3 leeks, white and light green parts only, finely sliced
1 tsp (5 mL) packed brown sugar
4 cups (1 L) sliced mushrooms
1 tbsp (15 mL) chopped fresh thyme
Salt and freshly ground black pepper
2 tbsp (25 mL) brandy, Cognac or sherry
6 cups (1.5 L) chicken or vegetable stock (preferably low sodium)
Croutons
1/4 baguette, cut into 1/2-inch (1-cm) cubes, about 2 cups (500 mL)
2 tbsp (25 mL) butter, melted
1/2 cup (125 mL) finely shredded sharp, hard cheese

1
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, and 1/4 tsp (1 mL) each salt and pepper. Cook, stirring often, for about 10 minutes or until mushrooms release their liquid and start to brown.
2
2. Stir in brandy and cook, stirring, until evaporated. Stir in stock and bring to boil, scraping up brown bits stuck to pot. Simmer for about 20 minutes or until flavours are blended. (Soup can be cooled, covered and refrigerated for up to 2 days. Reheat to steaming before serving.)
3
3. Just before serving, make the croutons. Preheat oven to 450u00b0F (230u00b0C).
4
4. 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 (watch closely that they don't burn). Remove from baking sheet immediately using a spatula and transfer to a bowl.
5
5. Season soup with salt and pepper to taste. Ladle into warmed bowls and serve topped with hot croutons.

813

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tbsp (25 mL) butter, 3 leeks, white and light green parts only, finely sliced, 1 tsp (5 mL) packed brown sugar, 4 cups (1 L) sliced mushrooms, and more.

Yes, Caramelized Leek And Mushroom Soup With Crisp Cheese Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caramelized Leek And Mushroom Soup With Crisp Cheese Croutons

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