Ingredients

1/2 cup butter

2 large leeks, washed and thinly sliced

1 pound (4 cups) sliced mushrooms

1 - 2 cloves garlic, finely chopped

1/4 cup flour

1 tsp salt

1/4 tsp pepper

1 tbsp fresh dillweed

6 cups of chicken broth or vegetable broth

1 cup heavy or light cream

Preparation

  1. Heat the butter in a heavy saucepan or Dutch oven and saute the leeks until tender. Add the garlic and mushrooms and cook 8-10 munutes, or until the mushrooms are wilted.

  2. Sprinkle flour over vegetables and cook, stirring 3 minutes. Add salt, pepper, dill and broth. Bring to a boil, cover, and simmer 20 minutes. Cool slightly.

  3. Puree the mixture in batches in a food processor, or with an immersion blender until smooth. It may be refrigerated at this point.

  4. Pour back into saucepan. Bring to a boil, stir in cream, and reheat but do not boil. Serve immediately.