Leek-Gruyere Cream Soup



  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.