INGREDIENTS

INSTRUCTIONS

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 toll-free cookbook  number,
1-888-340-5754." didn't mention price...  For the soup, cut leek into
halves lengthwise. Cut the leek and green  onions into 1/4-inch slices.
Heat the butter in a heavy 3- to 4-quart  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 300-degree 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

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