200 grams fresh mushrooms
2 garlic cloves, minced
1 onion, chopped
1 cup of chicken broth
2 tablespoons butter
fresh thyme
fresh parsley
cup of white wine
1 cup of chopped leeks
ground black pepper and salt to taste
1 cup of heavy cream

Makes 6 servings


1. Cut the mushrooms and chop the stems. Melt butter and add the onion, garlic, and mushrooms.

2. In a separate pan, melt 1 tablespoon butter and add the chopped leeks. Cook for about 15 minutes and add to the mushrooms. Pour the chicken broth and white wine and cook for 15 minutes.

3. Add cream, black pepper, and thyme. Stir frequently until the soup thickens. Serve with fresh parsley.