Ingredients
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6
-
4
-
1
-
1
-
1/2
-
1/3
-
1 1/2
-
2
-
1
-
-
-
-
-
-
Directions
Leek-Gruyere Cream Soup, Found on Better Homes and Garden; posting for ZWT 7-Switzerland , I made half the recipe and since in the direction 1 it’s written to add 4 cups of chicken stock, I made the mistake to use 4 cups And it was 3 cups total for half the recipe So I didn’t add more chicken stock It was still great 🙂 And I regret that I made only half the recipe cause tonight we ate the last of it used dried parsley Wonderful recipe Thanks AZPARZYCH 🙂 Made for Best of 2011 tag game
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Steps
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1
Done
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In a Large Kettle or Dutch Oven Combine 4 Cups of the Chicken Broth, the Leeks, Mushrooms, Fines Herbes, and Pepper. Bring to Boiling. Reduce Heat and Simmer, Covered, For 10 to 15 Minutes or Until Leeks Are Tender. Cool Slightly. |
|
2
Done
|
Place One-Third of the Leek Mixture in a Blender Container or Food Processor Bowl. Cover and Blend or Process Until Smooth. Repeat With Remaining Leek Mixture. Return All of the Smooth Leek Mixture to the Kettle or Dutch Oven; Stir in 1 Cup of the Remaining Chicken Broth. |
|
3
Done
|
Combine the Remaining 1 Cup of the Chicken Broth and the Flour Until Smooth. Stir Into Hot Broth Mixture Along With Shredded Cheese and Parsley. Cook and Stir Until Slightly Thickened and Bubbly and Cheese Melts. Stir in Whipping Cream; Heat Through. |
|
4
Done
|
If Desired, Garnish With Additional Sliced Leeks. |
