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In a large saucepan, melt butter over medium heat. Add leeks, mushrooms, onion and garlic and cook, stirring, for 5 minutes. Remove pan from heat.
Sprinkle vegetable mixture with flour and stir well. Gradually stir in broth and water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Reduce heat and simmer, covered, for 15 minutes or until vegetables are cooked.
Preheat broiler.
Pour small quantities of soup at time into blender, cover and purée on high speed until smooth (protect yourself by holding down lid with a clean, folded tea towel). Salt and pepper to taste. Ladle into 6 ovenproof bowls. Top each bowl with 3 pieces of toast and 75 mL (1/3 cup) of cheese.
Broil for about 4 minutes or until cheese is melted and lightly golden. Serve immediately.
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