Cream Of Mushroom Soup

• 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

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

butter, leeks, mushrooms, garlic, flour, salt, pepper, fresh dillweed, chicken broth, cream

Taken from www.epicurious.com/recipes/member/views/cream-of-mushroom-soup-50179520 (may not work)