2 Tb butter
1 C yellow onion, diced
1/2 C leeks, sliced thin (white and pale green)
4 C white mushrooms, sliced thin
2 C brown mushrooms (cremini), sliced thin
1/2 C shitake mushroom caps, sliced thin
1 tsp thyme
6 C chicken broth
1/2 C heavy cream
In a large sauce pan, sautee first three ingredients, 5-8 minutes until soft.
Add mushrooms and thyme over medium heat about 5 minutes until mushrooms give liquid and begin to soften.
Add broth, cover and bring to simmer. Lower heat and cook 40-50 minutes until mushrooms are very tender.
Remove from heat and let sit 10 minutes.
Add cream, salt, and pepper. Puree with a stick blender to a coarse puree. (Small bits of mushroom are good.)