It may not be pretty, but...

this mushroom-leek soup is delicious!

In an effort to use up all the leeks I bought, I decided to make one more leek-based soup. I thought the flavor was just terrific. The hints of sweetness from the sherry, the earthiness from the mushrooms and thyme, the delicacy of the leeks... not too heavy, but so very comforting.

Mushroom Leek Soup (adapted from 'Mushroom Leek Soup' on epicurious)
2 Tablespoons butter
2 leeks, cut into 1/4 inch rounds and rinsed
1 clove of garlic, minced
1 lb mixed mushrooms, sliced (I used Cremini and Shitake)
1/4 cup dry sherry
2 1/4 cups low-sodium chicken stock (you could use vegetable stock as well)
1 tsp dry thyme
1 1/2 tsp salt
1 tsp pepper

Heat the butter over medium heat. Add the leeks and saute for 5 minutes. Add the garlic, saute briefly until garlic is warmed through. Add the mushrooms and saute for 8 minutes. Add the sherry and bring it to a boil for a minute. Add the stock, thyme, salt, and pepper. Bring to a boil, reduce the heat, and simmer over low for 20 minutes. Remove about half of the soup and puree, and mix it in with the remaining soup.

Garnish with Gruyere, parsley, chives, or whatever you like.

Note: I really love that in order to thicken this soup, you don't add cream or flour. Instead, you puree part of the soup. Brilliant!