Prep. Time 20 mins
Cooking Time 25 mins
Yields 6 servings
PreparationWhat You Need 1/4 cup (57 g) butter
2 cups (182 g) thinly sliced leeks , (white part only)
1 cup (77 g) sliced mushrooms , (cremini or white)
1 large onion, halved, sliced
1 clove garlic, minced
1/4 cup (33 g) all-purpose flour
2 1/4 cups (560 ml) chicken or beef broth
2 1/2 cups (625 ml) water
6 slices rye bread, toasted, cut in thirds
2 cups (224 g) shredded Canadian Gouda* cheese
Instructions Melt butter in large saucepan; sauté leeks, mushrooms, onions and garlic over medium-high heat, 5 minutes or until soft. Remove from heat; blend in flour. Gradually stir in broth and water. Bring to boil over high heat. Reduce heat and simmer, covered, 15 minutes or until vegetables are tender.
Transfer soup, in batches, to blender or food processor; puree until vegetables are finely chopped. Add salt and pepper to taste. Ladle soup into 6 ovenproof soup bowls. Top each with three pieces of toast and about 1/3 cup (80 mL) Canadian Gouda cheese.
Broil until cheese is melted and slightly browned, about 4 minutes.
Tips *For a change of taste, use Canadian Edam.
Per serving Energy: 536 Calories
Protein: 31 g
Carbohydrate: 29 g
Fat: 33 g
Calcium: 59 % / 644 mg