Creamy Mushroom Leek Soup With Peppery Parmesan Croutons

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The Naptime Chef


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2 tablespoons unsalted butter

2 medium leeks, white and green parts only

2 cups cremini mushrooms, cleaned and sliced

¼ cup white wine

2 tablespoons all-purpose flour

2 cups low-sodium chicken broth

1/3 cup whole milk

1 pinch kosher salt

2 large slices brioche, cut into ¼-inch pieces

2 tablespoons olive oil

1 tablespoon grated Parmesan

2 teaspoons freshly cracked pepper

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