Cream of Mushroom Soup

• 2 tablespoons (1/4 stick) butter
• 3 leeks, halved, thinly sliced (white and pale green parts only)
• 2 pounds button mushrooms, sliced
• 2 garlic cloves, minced
• 1/4 cup long-grain white rice
• 31/4 cups (or more) canned low-salt chicken broth
• 31/4 cups canned beef broth
• 1/2 cup whipping cream
• 1/4 cup chopped fresh chives

1. Melt butter in heavy large pot over medium heat.
2. Add leeks and saute until tender, about 5 minutes.
3. Increase heat to medium-high.
4. Add mushrooms and saute until mushrooms are soft and dry, about 10 minutes.
5. Add garlic; saute 1 minute.
6. Stir in rice.
7. Add 31/4 cups chicken broth and beef broth to pot.
8. Bring to boil.
9. Reduce heat to low, cover and simmer until rice is very tender, about 30 minutes.
10. Cool slightly.
11. Working in batches, puree soup in blender until smooth.
12. Return soup to pot.
13. Stir in cream.
14. Thin with more chicken broth, if desired.
15. (Soup can be made 1 day ahead.
16. Cool slightly, cover and refrigerate.
17. Bring to simmer before serving.)
18. Ladle soup into 8 bowls.
19. Sprinkle with chives and serve.

butter, leeks, button mushrooms, garlic, longgrain white rice, chicken broth, canned beef broth, whipping cream, fresh chives

Taken from www.epicurious.com/recipes/food/views/cream-of-mushroom-soup-105068 (may not work)