Cream of Mushroom Soup

            Cream of Mushroom Soup

Ingredients

6 tblsps butter (melt in pot)
2 packages baby bel mushrooms chopped
2 celery stalks chopped

3 leeks (white only) chopped
handful of oyster mushroom chopped
1/2 cup flour
6 cups chicken broth/vegetable broth 
1 teaspoon thyme or 1 fresh thyme sprig
1/2 cup heavy cream
juice of 2 lemons
salt and pepper

Directions

Cut off the green parts of the leeks, tear of the outer leaves, split lengthwise once in half, cut into quarter inch slices and soak in water. There is often soil between the layers and this way you can be sure of removing any soil from the leeks. Change the water a couple of times. While the leeks are soaking, slice 2 stalks celery, chop 2 packages of baby bel mushrooms, chop oyster mushrooms. Melt 6 talespoons butter in a pan, and add the mushrooms, leeks and celery.
 Cook stirring until softened …. 10 minutes

In separate bowl, put 1/2 cup of flour, add 5 cups vegetable broth or chicken broth, stirring constantly until the flour has merged with the liquid.

Add 1 fresh thyme sprig (or 1 teasp dried thyme)
Bring to simmer and cook covered for 30 mins.
Allow the soup to cool a little before using the cuisinart.
Puree soup in cuisinart in batches and pour the soup into another pan.
Add 1/2 cup heavy cream
Season with the juice of 2 lemons,  salt and pepper
Heat soup but do not boil.