Caramelized Leek and Mushroom Bisque

The key to a deeper, richer flavor is taking the time to slowly caramelized the leeks and mushrooms.

Ingredients:

• 2 tbsp unsalted butter

• 2 cups of leeks, white and light green parts only, 1/2 inch dice

• 1 tsp brown sugar

• 2 cups sliced white mushrooms

• 1 tsp fresh thyme, chopped

• 1/4 tsp cumin seeds

• 1/8 tsp fennel seeds

• Kosher salt and white pepper

• 1/4 cup dry Sherry

• 2 cups chicken stock, low sodium

• 1/2 cup cream

• 1/4 sourdough baguette, sliced in 1/4 inch slices

• 1 tbsp olive oil

• 1 tsp minced garlic

• 1/2 cup grated Parmesan cheese

• Fresh chives, chopped

Directions:

1. Melt butter in a medium pot on medium. Add leeks and brown sugar and cook, stirring, for 2 minutes. Reduce heat to low, and cook, stirring often for about 10 minutes or until the leeks begin to caramelize. Add mushrooms, cumin seeds, fennel seeds, and fresh thyme and continue to cook, covered, for 20 minutes. Uncover, increase heat to medium. Add sherry. Cook, stirring often for about 10 minutes or until most of the liquids is gone and the mixture starts to brown.

2. Stir in stock and bring to a simmer, scraping up any brown bits stuck to the pot. Lower heat. Simmer, covered, for about 20 minutes. Use an immersion blender or a blender and blend until smooth. Add cream, stir and reheat. Check seasoning.

3. For the croutons – Preheat oven to 400F. Arrange baguette slices on a sheet pan. Mix olive oil and minced garlic in a small bowl. Brush the mixture on the bread sliced. Sprinkle Parmesan cheese over the bread slices. Bake for about 5 minutes or until edges are brown.

4. Taste and season the bisque if necessary. Ladle into a medium bowl, sprinkle with fresh chopped chives, add the croutons. Enjoy!