Name: Mushroom-Leek Soup with Brie Croutons
Yield: Makes 6 (first-course) servings
Ingredients: 1/4 cup (1/2 stick) butter; 3 large leeks (white and pale green parts only), thinly sliced (about 3 cups); 8 ounces shiitake mushrooms, stemmed, sliced; 8 ounces crimini mushrooms, sliced; 2 tablespoons all purpose flour; 4 cups chicken stock or canned low-salt chicken broth; 1 cup whipping cream; 2 tablespoons dry Sherry; 4 green onions, sliced; 12 1/4-inch-thick slices French-bread baguette; 1/2 pound Brie, frozen, rind removed, cheese cut into 1/4-inch-thick slices; 2 tablespoons chopped fresh chives

"I love going to Peter Schott's here in Boise for special occasions," writes Tracie Merrell of Boise, Idaho. "The restaurant is elegant but relaxed, and the food is memorable, especially the mushroom soup with Brie croutons."

Freezing the Brie firms it, so removing the rind and slicing the cheese are much easier.

Recipe notes

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