Cream of Mushroom Soup

1 tablespoon Olive Oil

1 large onion, chopped

2 leeks, cleaned and chopped

6 thyme springs 

2 16 ounce packages of sliced baby portobello mushrooms

1 ounce dried porcini mushrooms

1 cup white wine

1/4 cup flour

1/4 butter

2 cartonsTrader Joes Low Sodium Chicken Broth

1 -2 cups Heavy Cream or Half & Half

Salt and Pepper to taste

In a  2 cup glass measuring cup add the dried mushrooms and fill the cup with oiling water. Stir and set aside.

Saute onions and leeks in the tablespoon of olive oil until they are staring to turn clear. Add the mushooms and saute for 2 - 3 minutes.  Strain the procini mushrooms and their broth into the mushroom onion mixture.  Add the white wine and cook over high heat until wine has almost evaporated.  Now add the butter and flour and mix until butter is melted and all is mixed together well.  Add the chicken stock, thyme, salt and pepper.  Simmer for 30 minutes.  Remove thyme sprigs and puree soup in a blender and then return the soup to the pan.  Add 1 -2 cups of cream or half & half, reheat and serve. Do not boil!