Created by Sue on March 4, 2013
Step 1: Saute the leeks and onions in butter in a large pot over medium heat, stirring constantly, until tender; about 2-3 minutes.
Step 2: Lower heat, add the mushrooms, and cook about 10 minutes longer, covered, stirring occasionally.
Step 3: Raise heat to medium, stir in the flour, and cook for 2-3 minutes, then add the thyme, bay leaf, broth, salt, sugar, and pepper.
Step 4: Simmer, partially covered, for about 10 minutes.
Step 5: Cool the soup slightly; discard the bay leaf; then puree the soup in batches in a blender or food processor.
Step 6: Return the pureed soup to the pan and add the cream.
Step 7: Cook over low heat until just heated through, but do not boil.
Step 8: Adjust seasonings if necessary, and serve garnished with parsley.