Mushroom And Leek Soup

• 4 tbsp (1/2 stick) butter
• 12 oz portobello mushrooms, sliced
• 1 None leek, trimmed, washed and thinly sliced
• 2 cloves garlic, crushed
• 3 cups vegetable stock
• 1 None potato, peeled and chopped
• 1 1/4 cups heavy cream
• None None Chopped parsley, to serve
• None None Crusty bread, to serve

1. Heat butter in a large saucepan on medium heat. Saute mushrooms 4-5 mins, until tender.
2. Reserve 1/2 cup mushrooms. Add leek and garlic to remaining mushrooms in pan. Saute 3-4 mins, until leek is tender.
3. Pour stock into pan with potato. Bring to a boil. Reduce heat to low. Simmer, partially covered, 8-10 mins, until potato is tender. Puree using an immersion blender until smooth.
4. Stir in cream and season to taste. Cook on low heat until heated through. Top with reserved mushrooms and parsley. Serve with crusty bread.

butter, portobello mushrooms, garlic, vegetable stock, potato, heavy cream, parsley, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/27897 (may not work)