Icelandic Creamy Mushroom Soup

Instructions

1. 1

   Slice or chop all of the mushrooms into bite-sized pieces and divide in half. Coarsely chop the leek.

2. 2

   Add half of the butter to a large saucepan and melt over medium heat. Add half of the mushrooms and sauté for 2-3 minutes without browning. Remove from pan and set aside.

3. 3

   Add the remaining butter to the saucepan and sauté the other half of the mushrooms along with all of the leek for 2-3 minutes until the leek is soft.

4. 4

   Add about half of the stock and the second batch of sautéed vegetables (half of the mushrooms and all of the leek) to a blender or food processor. Process until smooth, venting to allow steam to escape.

5. 5

   Add the remaining stock, the blended mixture, and the reserved sautéed mushrooms to the saucepan. Cook on medium-high heat for about 5 minutes.

6. 6

   Just before serving, add the cream and bring to a boil. Season with salt and pepper to taste.