Betsy Serve 10-12
- 3 Tbs. butter
- 3 green oinion, sliced 1/4 “, including stems
- 1 leek, sliced 1/4″
- 1/2 cup mushrooms thinly sliced
- 1 quart rich chicken stock
- 1/2 quart heavy cream
- 1/2 cup dry sherry
- 3 Tbs. cornstarch
- French baguettes, enough for cubes cut 1″ x 1/4″, plus extra slices for serving
- brie: about two slices per serving
1. Saute onions, leeks and mushrooms in butter.
2. Add stock and cream and bring to a boil.
3. Whisk together sherry and cornstarch, then stir into mixture.
4. Reduce heat and season to taste with salt and pepper.
5. Place baguette cubes on baking sheet and bake in 300 degree oven until nicely browned.
6. Place baguette chunks in each oven-proof serving bowl.Ladle soup into bowls and cover evenly with slices of brie. Broil until cheese is melted.
7. Serve hot with more bread, if desired.