1/4 cup of butter
2 cups of leeks, thinly sliced (white part only)
1 cup of brown or white mushrooms, chopped
1 large onion, halved and thinly sliced
1 clove garlic, minced
1/4 cup of all-purpose flour
2 (10 oz.) cans of condensed chicken or beef broth
2 1/2 cups of water
6 sliced of rye bread, toasted & cut into thirds
2 cups of shredded Uniekaas® Edam
Salt and pepper to taste
2 cups of leeks, thinly sliced (white part only)
1 cup of brown or white mushrooms, chopped
1 large onion, halved and thinly sliced
1 clove garlic, minced
1/4 cup of all-purpose flour
2 (10 oz.) cans of condensed chicken or beef broth
2 1/2 cups of water
6 sliced of rye bread, toasted & cut into thirds
2 cups of shredded Uniekaas® Edam
Salt and pepper to taste
In a large saucepan, melt butter and cook leeks, mushrooms, onion and garlic over medium heat for 5 minutes or until soft. Remove from heat. Sprinkle vegetables with flour and stir in. Gradually stir in broth and water. Cook over medium heat stirring constantly, until mixture comes to a boil and thickens. Reduce heat and simmer, covered for 15 mins. or until vegetables are tender. In several batches, pout soup into blender and blend at high speed until vegetables are pureed and smooth. Add salt and pepper then ladle soup into oven-proof soup bowls. Top each with 3 pieces of toast and 1/3 cup of Uniekaas® Edam. Broil under preheated broiler until cheese is melted and slightly browned, approx 4 mins. Serve immediately.
Serves 6
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