Recipe by AZPARZYCH
Found on Better Homes and Garden; posting for ZWT 7-Switzerland.
Top Review by NorthwestGal
This was excellent! It didn't specify what kind of mushrooms to use, so I used some portabellas that I had on hand, and I think it worked out really well. The gruyere and portabellas gave it such a smoky, earthy quality that made it really good with the creamy texture of the soup and zest from the leeks. Thanks for sharing your recipe, Azparzych. Made for ZWT7, Mischief Makers.
- 6 cups chicken broth
- 4 cups sliced leeks
- 1 cup sliced fresh mushrooms
- 1 teaspoon fines herbes, crushed
- 1⁄2 teaspoon white pepper
- 1⁄3 cup all-purpose flour
- 1 1⁄2 cups shredded process gruyere cheese (6 ounces)
- 2 tablespoons snipped fresh parsley
- 1 cup whipping cream
- thinly sliced leek (optional)
Directions See How It's Made
- In a large kettle or Dutch oven combine 4 cups of the chicken broth, the leeks, mushrooms, fines herbes, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 10 to 15 minutes or until leeks are tender. Cool slightly.
- Place one-third of the leek mixture in a blender container or food processor bowl. Cover and blend or process until smooth. Repeat with remaining leek mixture. Return all of the smooth leek mixture to the kettle or Dutch oven; stir in 1 cup of the remaining chicken broth.
- Combine the remaining 1 cup of the chicken broth and the flour until smooth. Stir into hot broth mixture along with shredded cheese and parsley. Cook and stir until slightly thickened and bubbly and cheese melts. Stir in whipping cream; heat through.
- If desired, garnish with additional sliced leeks.