Cream of Mushroom & Leek Soup with Canadian Oka Croutons

Ingredient

• 1/4 cup (50 mL) butter
• 2 cups (500 mL) sliced leeks (white and pale green parts)
• 1 large onion, chopped
• 4 cups (1 L) sliced brown or white mushrooms
• 2 cans (10 oz/284 mL each) condensed chicken broth
• 2 soup cans of water
• 3/4 cup (175 mL) dry white wine
• 2 bay leaves
• 2 cups (500 mL) milk
• 1/4 cup (50 mL) all purpose flour
• 20 thin slices toasted baguette
• 8 oz (250 g) Canadian Oka* cheese, sliced

Preparation

1. Melt butter in Dutch oven over medium-high heat and sauté leeks and onion until softened. Add mushrooms and cook 10 minutes longer. Stir in chicken broth, water, wine and bay leaves. Bring to a boil, cover and simmer for 30 minutes.
2. Discard bay leaves. Purée soup in batches in blender or food processor and return to pan. Combine milk and flour; add to pan. Cook and stir over medium-high heat until mixture comes to a boil. Cover and keep warm.
3. Top toast with slices of Canadian Oka; broil until cheese just starts to melt. Serve each bowl of soup with Canadian Oka croutons