1cupheavy/whipping cream(evaporated milk can be substituted)
squeeze of lemon juice
Salt & Black pepper to taste
Instructions
In a large pot, melt the butter and add the mushrooms. Allow to cook until the mushrooms are well browned.
Add the leeks and cook until soft. Add the garlic and mushrooms and allow to cook until fragrant.
Add enough stock to just cover the mushrooms and allow to simmer for 7-10 minutes.
Transfer half of the soup to a blender and blend until smooth. If you prefer the soup to be smooth, blend all the soup until smooth. (This can be done with an immersion blender.)
Return to the heat and add the cream. Allow to simmer gently for 5 minutes and add the lemon juice and seasoning.