INGREDIENTS

INSTRUCTIONS

SOUP
CROUTONS
GARNISH
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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