Leek And Mushroom Soup With Crisp Cheese Croutons

You really have to try this…caramelizing the leeks and making your own croutons will tantalize everyone’s taste buds.


  • 2 tbsp. butter
  • 3 leeks, white and light green parts only, well washed and finely diced
  • 1 tsp. brown sugar, packed
  • 4 cups button mushrooms, sliced
  • 1 tbsp. chopped thyme
  • pinch of salt and pepper
  • 2 tbsp. sherry
  • 6 cups vegetable low-sodium stock

Melt the butter over medium heat in a large saucepan. Add the leeks and sugar, stirring for 2 minutes. Reduce to low and cook, stirring often for about 30 minutes, and starting to caramelize.

Increase the heat to medium and add the mushrooms, thyme and a pinch of salt and freshly ground pepper. Cook a further 10 minutes, stirring to avoid burning and ensuring all the liquid from the mushrooms has been absorbed.

Add the sherry and cook until absorbed. Add the stock and bring to a boil, stirring up all the brown bits. Simmer for 20 minutes and allow the flavours to blend.



  • 1/2 baguette, cut into 1/2 inch cubes (2 cups)
  • 2 tbsp. melted butter

1/2 cup Asiago or 5 year old aged Gouda cheese, finely grated
Heat the oven to 450 degrees, In a bowl, drizzle the butter over the bread cubes and toss to mix and coat. Sprinkle in the finely grated cheese and toss to coat. Spread out on a parchment lined baking sheet and bake for about 8 minutes. Really watch so they don’t burn. Remove immediately and put into a bowl.

To serve the soup, ladle into warmed soup bowls and sprinkle the top with the croutons while they are still hot.

OMG, is this tasty and heart-warming.



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