Idaho Potatoe Brie Soup
| Yield: | 1 Servings |
| Categories: |
| SOUP | ||
| 1 | Leek; white part only | |
| 3 | Green onions | |
| 3 | tb | Unsalted butter |
| 2 | md | Russet potatoes; cut into 1/4-inch cubes |
| 2 | c | Sliced fresh chanterelle or king bolete mushrooms |
| 4 | c | Chicken broth |
| 2 | c | Whipping cream |
| 7 | tb | Cornstarch |
| 1 | c | Dry sherry |
| Salt and pepper to taste | ||
| CROUTONS | ||
| 1/4 | Baguette or French bread; sliced 1/4-inch thick | |
| 12 | oz | (60 percent fat) Brie cheese, slices 1/4-inch thick |
| GARNISH | ||
| 2 | tb | Chopped parsley |
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