A rich, velvety soup made with mushrooms, leeks, cream, and aromatics for a comforting one-pot meal.

4 garlic cloves, minced

1 onion, diced

1/4 teaspoon salt

1/4 teaspoon black pepper

16 ounces white mushrooms, sliced

4 ounces shiitake mushrooms, sliced

2 leeks, sliced

2 cups heavy cream

3 cups vegetable or chicken broth

Fresh parsley for serving

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1. Warm a large Dutch oven or heavy pot over medium heat.

2. Add the onion, garlic, salt, and pepper. Cook until the onion softens.

3. Lower the heat slightly and stir in the mushrooms and leeks. Cook for about 15 minutes, or until the mushrooms shrink and become tender.

4. Pour in the cream and broth, then bring the mixture to a gentle boil. Reduce the heat and simmer for 5 minutes, stirring occasionally.

5. Blend the soup with an immersion blender until it reaches your preferred texture.

6. Taste and adjust the seasoning.

7. Ladle into bowls and top with fresh parsley before serving.

Use vegetable broth for a vegetarian version. Add more broth for a lighter texture or blend fully for a smoother finish.