Recipe - Idaho Potatoe Brie Soup

SOUP
1 Leek; white part only
3 Green onions
3 tablespoon Unsalted butter
2 md Russet potatoes; cut into
1/4inch cubes
2 cup Sliced fresh chanterelle or
king bolete mushrooms
4 cup Chicken broth
2 cup Whipping cream
7 tablespoon Cornstarch
1 cup Dry sherry
Salt and pepper to taste

CROUTONS
One fourth Baguette or French bread;
cut or sliced up 1/4inch thick
12 ounce (60 percent fat) Brie
cheese, slices 1/4inch
thick

GARNISH
2 tablespoon Chopped parsley

last night's local paper had an article on the Junior League of Boise's new
cookbook, "Beyond Burlap: Idaho's Famous Potato Recipes." this one sounds
good; i may have to try it this weekend...

(last paragraph: "...may be ordered by calling tollfree cookbook number,
18883405754." didn't mention price...

For the soup, cut leek into halves lengthwise. Cut the leek and green
onions into 1/4inch slices. Heat the butter in a heavy 3 to 4quart
saucepan over medium heat until it foams. Add the leeks, onions, potatoes
and mushrooms. Saute for 5 minutes. Add the chicken broth and bring to a
boil. Stir in the cream and return to a boil; reduce the heat. Blend the
cornstarch and sherry in a cup. Stir into the simmering soup. Bring to a
boil and cook for 3 minutes or until thickened, stirring constantly. Add
the green onions, salt and pepper.

For the croutons, arrange the bread slices one inch apart on a baking
sheet. Toast in a 300degree oven for 10 minutes or until golden brown;
reduce the oven temperature to 150 degrees. Arange the cheese slices over
the toasted bread, covering the surface completely. Preheat 8 soup cups in
the oven; remove tfrom theoven and set the oven to broil. Ladle the soup
into the cups and place one cheese crouton on each. Broil 6 inches from the
ehat source for 30 to 45 seconds or until the cheese melts and is golden
brown. Garnish with parsley and serve at once. Yield: 8 servings (From Chef
Peter Schott)

Posted to FOODWINE Digest by "Carla J. Noonan" nooncarl@FS.ISU.EDU on
Nov 26, 1997