Ingredients

The following ingredients have 4 Servings
  • 1/2 day-old baguette, cut into small bite-sized pieces
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1-2 teaspoons freshly ground black pepper
  • 1/4 cup finely grated parmesan cheese, Parmigiano-Reggiano recommended
  • 2-4 tablespoons ghee, or butter or vegetable oil, see notes
  • 1/2 pound baby portobellos, sliced (crimini)
  • 1/2 pound button mushrooms, sliced
  • 1/2 pound shitake mushrooms, stems removed, sliced
  • 3 leeks, white and light green parts only, cleaned and sliced
  • 2 garlic cloves, minced
  • 2 heaping tablespoons flour
  • 1 32- ounce container reduced sodium chicken broth, or homemade
  • 1 cup heavy cream
  • 1/2 pound brie, rind removed and cut into 10 pieces
  • 3 tablespoons sherry
  • kosher salt, to taste

Instruction

  • Place a large pot or very deep skillet over hight heat. Add ghee and, once melted, add mushrooms. Cook until mushrooms are nicely browned (mushrooms will release their liquid first, once it evaporates mushrooms will begin to brown). Reduce heat to medium. Add leeks and cook for 3-4 minutes, stirring occasionally. Add minced garlic, cook 2 minutes more, stirring frequently.
  • Sprinkle mushroom mixture with flour. Cook one minute, stirring frequently. Slowly stir in chicken broth. Bring to a boil, reduce heat to low and simmer 20 minutes, uncovered.
  • Using an immersion blender, blend soup to desired consistency (I prefer it mostly smooth). Stir in cream, brie and sherry. Heat until very hot and brie has melted and is fully incorporated. Pour into serving bowls, top with a few Parmesan Pepper Croutons and serve immediately.
  • Preheat oven to 400F.
  • Place bread cubes on a sheet pan in a single layer. Drizzle olive oil over cubes, then salt and pepper. Toss well with your hands. Grate parmesan cheese over and toss gently.
  • Bake for about 10 minutes or until croutons are lightly browned and crisp.