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Leek-Gruyere Cream Soup

Ingredients

• 6 cups chicken broth
• 4 cups sliced leek
• 1 cup sliced mushrooms
• 1 teaspoon dried fines herbes, crushed
• 1/2 teaspoon ground white pepper
• 1/3 cup all-purpose flour
• 1 1/2 cups shredded Gruyere cheese
• 2 tablespoons snipped parsley
• 1 cup whipping cream
• Thinly sliced leek (optional)

Directions

1. Combine 4 cups of the broth, 4 cups leek, mushrooms, fines herbes, and pepper.
2. Simmer, covered, for 10 to 15 minutes then cool slightly.
3. Transfer leek mixture, one-third at a time, to a blender and blend until smooth.
4. Return pureed mixture to Dutch oven.
5. Stir in 1 cup of the remaining broth.
6. In a bowl stir together remaining 1 cup of broth and flour until smooth.
7. Stir into leek mixture in Dutch oven.
8. Stir in cheese and parsley.
9. Cook and stir over medium-low heat until slightly thickened and bubbly and cheese melts.
10. Stir in whipping cream.
11. Heat through, but do not boil.
12. Garnish with additional sliced leeks.

Attribution