Creamy Leek And Gouda Soup - cooking recipe

Ingredients

1/4 cup butter
2 cups leeks, thinly sliced (white part only)
1 cup brown mushrooms or 1 cup white mushroom, chopped
1 large onion, halved and thinly sliced
1 clove garlic, minced
1/4 cup all-purpose flour
2 (10 ounce) cans condensed chicken broth or (10 ounce) cans beef broth
2 1/2 cups water
6 slices rye bread, toasted,cut into thirds
2 cups gouda cheese or 2 cups edam cheese, shredded
salt and pepper, to taste

Preparation

In a large saucepan, melt butter and cook leeks, mushrooms, onion and garlic over medium heat for 5 minutes or until soft.
Remove from heat.
Sprinkle vegetables with flour and stir in.
Gradually stir in broth and water.
Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
Reduce heat and simmer, covered, for 15 minutes or until vegetables are tender.
In several batches, pour soup into blender jar, cover and blend at high speed until vegetables are pureed and smooth.
Add salt and pepper.
Ladle soup into 6 ovenproof soup bowls.
Top each bowl with 3 pieces of toast and 1/3 cup cheese.
Broil under preheated broiler until cheese is melted and slightly browned, about 4 minutes.
Serve immediately.