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1
Melt butter over medium heat in a large pot.
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2
Cook leeks and sugar, stirring, for 2 minutes.
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3
Reduce heat to low and cook, stirring often, for about 30 minutes or until starting to caramelize.
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4
Increase heat to medium-high and stir in mushrooms, thyme, and 1/4 tsp (1 mL) each salt and pepper.
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5
Cook, stirring often, for about 10 minutes or until mushrooms release their liquid and start to brown.
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6
Stir in brandy and cook, stirring, until evaporated.
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7
Stir in stock and bring to boil, scraping up brown bits stuck to pot.
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8
Simmer for about 20 minutes or until flavours are blended.
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9
(Soup can be cooled, covered and refrigerated for up to 2 days.
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10
Reheat to steaming before serving.
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11
).
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12
Just before serving, make the croutons.
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13
Preheat oven to 450 degrees F (230 degrees C).
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14
In a bowl, drizzle bread cubes with melted butter and toss to coat.
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15
Sprinkle with cheese and toss to evenly coat, pressing to adhere cheese if necessary.
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16
Spread out in a single layer on a baking sheet.
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17
Bake for about 8 minutes or until deep golden and crispy (watch closely that they don't burn).
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18
Remove from baking sheet immediately using a spatula and transfer to a bowl.
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19
Season soup with salt and pepper to taste.
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20
Ladle into warmed bowls and serve topped with hot croutons.
