Creamy Leek and Gouda Soup

...

September 22, 2003

6 servings
45 minutes

Ingredients

1/4 cup (50 mL) butter
2 cups (500 mL) thinly sliced leeks (white part only)
1 cup (250 mL) chopped brown or white mushrooms
1 large onion, halved and thinly sliced
1 clove garlic, minced
1/4 cup (50 mL) all-purpose flour
2 cans of (10 oz /284 mL each) condensed chicken or beef broth
2 1/2 cups (625 mL) water
6 slices rye bread, toasted, cut in thirds
2 cups (500 mL) shredded Canadian Gouda or Edam
Salt and pepper, to taste

Preparation

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 minutes or until vegetables are tender.
In several batches, pour soup into blender jar, cover and blend at high speed until vegetables are puréed and smooth. Add salt and pepper. Ladle soup into 6 ovenproof soup bowls. Top each bowl with 3 pieces of toast and 1/3 cup (75 mL) cheese.
Broil under preheated broiler until cheese is melted and slightly browned, about 4 minutes. Serve immediately.

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