• 1 stick unsalted butter

• 1 small onion diced

• 1 small leek (white only) diced

• 1 small celery stalk diced

• 1 small potato peeled and diced

• 2 # fresh mushrooms

• 4 cups chicken stock

• ½ cup heavy cream

• Salt and pepper

Melt 6 T butter and sauté onion, leek, celery, and potato for 15 minutes.  Add
mushrooms.  Cook 10 minutes.  Add chicken stock, bring to boil, reduce heat
and simmer 30 minutes.  Using a strainer or slotted spoon, transfer all solid material to processor.  Puree.
Put pureed solids back into broth. Add remaining butter and cream just before serving.