LEEK SOUP WITH BRIE TOASTS

Leek Soup with Brie Toasts image

If you're looking for something special to fix on a holiday, look no further. This velvety soup is accented with tarragon, and the toasted bread topped with melted Brie cheese is the crowning touch. -Marie Hattrup, Sparks, Nevada

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

6 medium leeks (white portion only), thinly sliced
1/2 pound sliced fresh mushrooms
1/2 teaspoon dried tarragon
1/4 teaspoon white pepper
2 tablespoons plus 6 teaspoons butter, softened, divided
1 garlic clove, minced
7-1/2 teaspoons all-purpose flour
4 cups chicken broth
1/2 cup heavy whipping cream
12 slices French bread or bread of your choice (1/2 inch thick)
1 round (8 ounces) Brie cheese, cut into 1/4-inch slices

Steps:

In a Dutch oven, saute the leeks, mushrooms, tarragon and pepper in 2 tablespoons butter for 8-10 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. Spread one side of each slice with 1/2 teaspoon butter. Place Brie on buttered side of toasts. , Broil 3-4 in. from the heat for 1-2 minutes or until cheese is melted. Ladle soup into six 8-oz. bowls; place two toasts in each bowl.

Nutrition Facts : Calories 411 calories, Fat 27g fat (16g saturated fat), Cholesterol 88mg cholesterol, Sodium 1110mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.