Leek Soup With Brie Toasts

• 6 medium leeks, thinly sliced (white portion only)
• 12 lb mushroom, sliced
• 1 garlic clove, minced
• 12 teaspoon tarragon, dried
• 14 teaspoon white pepper
• 2 tablespoons butter, softened
• 6 teaspoons butter, softened
• 7 12 teaspoons all-purpose flour
• 4 cups chicken broth
• 12 cup heavy whipping cream
• 12 slices French bread
• 8 ounces brie cheese, cut into 1/4-inch slices

1. In a Dutch oven or stockpot, saute the leeks, mushrooms, garlic, tarragon and pepper in 2 tablespoons of butter for 8-10 minutes or until tender.
2. Stir in the flour until blended.
3. Gradually add the broth and cream while whisking.
4. Bring to a boil and whisk for 2 minutes, or until thickened.
5. Lightly toast bread.
6. Spread one side of each slice with 1/2 teaspoons butter.
7. Place Brie on buttered side of toasts.
8. Broil 3-4 inches from the heat for 1-2 minutes or until cheese melts.
9. Ladle soup into six 8oz.
10. bowls.
11. Float two toasts in each bowl.

leeks, mushroom, garlic, tarragon, white pepper, butter, butter, flour, chicken broth, heavy whipping cream, bread, brie cheese

Taken from www.food.com/recipe/leek-soup-with-brie-toasts-270738 (may not work)