Soup Extraordinaire - Portabella Bisque

• 4 tablespoons butter
• 2 leeks, white and light green parts only. (halved length-wise and thinly sliced)
• 1 large yellow onion
• 3 large portabello mushrooms (about 1 lb.)
• 3 tablespoons flour
• 1 12 tablespoons fresh thyme leaves
• 1 bay leaf
• 6 cups chicken stock or 6 cups low sodium chicken broth
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 12 teaspoon fresh ground black pepper
• 1 cup heavy cream
• 14 cup minced fresh parsley

1. MELT the butter in a 6 quart pan.
2. ADD the leeks and onion and saute over medium heat until slightly softened, about 3 minutes.
3. LOWER the heat, cover the pan, and cook for 30 minutes, stirring occcasionally.
4. Add the mushrooms, stir to combine, cover and cook 10 minutes longer.
5. RAISE the heat to medium, stir in the flour, and cook 3 minutes, stirring occasionally.
6. ADD the thyme, bay leaf, stock, salt and pepper.
7. SIMMER, partially covered for about 10 minutes.
8. COOL the soup lightly, then discard the bay leaf and puree the soup with an immersion blender.
9. RETURN the puree soup to the saucepan and add the cream.
10. COOK over low heat until heated through but do not let the soup boil.
11. Taste and adjust the seasonsings.
12. LADLE into warm bowls and garnish with parsley and serve immediately.

butter, leeks, yellow onion, portabello mushrooms, flour, thyme, bay leaf, chicken stock, kosher salt, sugar, ground black pepper, heavy cream, parsley

Taken from www.food.com/recipe/soup-extraordinaire-portabella-bisque-237915 (may not work)