Mushroom And Leek Soup With Thyme Cream

• 1/2 cup heavy cream
• 3 teaspoons fresh thyme, chopped
• 6 tablespoons (3/4 stick) unsalted butter
• 2 pounds crimini (baby bella) mushrooms, cut into 1/4-inch-thick slices (10 1/2 cups)
• 3 large leeks, white and pale green parts only, cut into 1/4-inch dice (2 1/2 cups)
• 6 tablespoons all-purpose flour
• 6 cups chicken stock or canned low-sodium chicken broth
• 1 1/2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper

1. Using electric mixer, beat cream just until soft peaks form. Fold in 2 teaspoons thyme. Cover and refrigerate at least 2 hours to blend flavors. (Thyme cream can be made up to 1 day ahead. If cream separates, whisk until soft peaks re-form. ) Remove from refrigerator 1 hour before serving to come to room temperature.
2. In 4-quart stock pot over moderately high heat, heat 2 tablespoons butter until hot but not smoking. Working in 2 batches (add 2 more tablespoons butter before second batch), cook mushrooms, stirring occasionally, until lightly browned, about 8 minutes. Transfer to large bowl.
3. In same stock pot over moderate heat, heat remaining 2 tablespoons butter. Stir in leeks, cover, and cook, stirring often, until soft, about 5 minutes. Add cooked mushrooms, sprinkle with flour, and stir until flour is evenly distributed. Stir in stock, then salt, pepper, and remaining 1 teaspoon thyme. Bring to boil, stirring often, then reduce heat to low, set lid ajar, and simmer 20 minutes. (Soup can be made up to 2 days ahead and refrigerated, covered. Reheat before serving.)
4. Divide soup among 8 bowls and top each portion with dollop of thyme cream. Serve immediately.

heavy cream, fresh thyme, butter, crimini, leeks, allpurpose, chicken stock, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/mushroom-and-leek-soup-with-thyme-cream-240443 (may not work)