Leek Fondue Bread Bowl

Made this for a date night, mmmmmmgoooood.

Bake or acquire 1 round sourdough loaf (I used Bakehouse). Cut/scoop out the middle & set aside for bread pudding or stuffing.*

In a medium stovetop pot, melt 4 Tbs butter. Add 2 cloves garlic, 3 leeks, and 1 c. baby bella mushrooms. Keeping heat on low, sautee gently for 5-8 min., until leeks are satisfyingly melty. Add a small pinch of salt, 1 c. water, 3/4 c. grated emmenthaler cheese, 1 Tbs. dijon mustard, and 2 Tbs. dry white wine. Stir for a minute or two, careful not to let it boil, until the cheese is melted. Transfer to bread bowl. Pour a couple glasses of white wine and enjoy swirling them while the soup soaks into the bread, then reach in with spoons and enjoy!!

*On this occasion, I made it into a pudding with spinach, feta, and olives and served with bazerghan salad a few days later. Store airtight/frozen for long durations, but open up to air for a day before using for pudding or crumbs, as a little staleness is then a virtue.