Created by dienia b on November 6, 2021
Step 1: Cook leek and onion over low heat in a small covered stock pot with butter.
Step 2: Do not allow to color.
Step 3: Clean and chop all the mushrooms and add to the leek and onion mixture.
Step 4: Add chopped garlic and thyme. Continue to cook, adding more butter if necessary, until all the mushrooms are cooked.
Step 5: Sprinkle in a level tablespoon of flour and mix well.
Step 6: Add 1 quart of chicken stock and bring to a simmer for 20 minutes.
Step 7: Keep stirring.
Step 8: Add 1 cup of cream and cook for 5 more minutes.
Step 9: Put the soup in a blender and puree the soup.
Step 10: Leave it a little chunky and return it to the stove.
Step 11: Add salt and pepper, as well as more cream and remainder of chicken stock, if necessary