1. Melt butter over medium heat in a large pot. Cook leeks and sugar, stirring, for 2 minutes. Reduce heat to low and cook, stirring often, for about 30 minutes or until starting to caramelize. Increase heat to medium-high and stir in mushrooms, thyme, and ¼ tsp (1 mL) each salt and pepper. Cook, stirring often, for about 10 minutes or until mushrooms release their liquid and start to brown. 2. Stir in brandy and cook, stirring, until evaporated. Stir in stock and bring to boil, scraping up brown bits stuck to pot. Simmer for about 20 minutes or until flavours are blended. (Soup can be cooled, covered and refrigerated for up to 2 days. Reheat to steaming before serving.). 3. Just before serving, make the croutons. Preheat oven to 450ºF (230ºC). 4. In a bowl, drizzle bread cubes with melted butter and toss to coat. Sprinkle with cheese and toss to evenly coat, pressing to adhere cheese if necessary. Spread out in a single layer on a baking sheet. Bake for about 8 minutes or until deep golden and crispy (watch closely that they don't burn). Remove from baking sheet immediately using a spatula and transfer to a bowl. 5. Season soup with salt and pepper to taste. Ladle into warmed bowls and serve topped with hot croutons. ---------------------------------------------------------------------------
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Ingredients
