Leek Soup with Brie Toasts
You can never have too many main course recipes, so give Leek Soup with Brie Toasts Head to the store and pick up garlic clove, butter, chicken broth, and a few other things to make it today. To use up the french bread you could follow this main course with the French Bread Pudding as a dessert. It will be a hit at your Autumn event. It is a good option if you're following a vegetarian diet.
Instructions
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.