Icelandic Creamy Mushroom Soup

Ingredients

• 8 oz mushrooms (white, shiitake, or a combination)
• 2 tbsp unsalted butter
• 6 cups vegetable broth (or meat or mushroom stock)
• 1 medium leek, chopped
• 1/2 cup heavy whipping cream
• Salt to taste
• Pepper to taste

Instructions

1. Slice or chop all of the mushrooms into bite-sized pieces and divide in half. Coarsely chop the leek.
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. 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. 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. 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. Just before serving, add the cream and bring to a boil. Season with salt and pepper to taste.