Mushroom and Leek Soup

Ingredients

• Chives (2 tablespoons, chopped (for garnish))
• Heavy cream (1/2 cup)
• Salt and pepper (to taste)
• Thyme (1 teaspoon)
• Vegetable broth (4 cups)
• Garlic (2 cloves, minced)
• Mushrooms (1 pound, sliced)
• Leeks (3, white and light green parts only, sliced)
• Butter (2 tablespoons)

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the leeks and mushrooms, and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Pour in the vegetable broth and add the thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes.
5. Using an immersion blender or a regular blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the heavy cream. Heat over low heat until warmed through.
7. Serve the soup hot, garnished with chopped chives.