Mushroom and leek soup

1.In a large saucepan, heat butter on medium. Saute mushrooms 4-5 minutes, until tender.

2.Reserve 1/2 cup mushrooms; add leek and garlic to remaining mushrooms in pan. Saute 3-4 minutes, until leek is tender.

3.Pour stock into pan with potato. Bring to boil. Reduce heat to low. Simmer, partially covered, 8-10 minutes, until potato is tender. Puree using a hand blender until smooth.

4.Return soup to clean saucepan. Stir in cream and season to taste. Stir over a low heat until soup is hot. Serve topped with reserved mushrooms and parsley. Accompany with crusty bread.