Mushroom and Leek Soup with Thyme Cream

Ingredients

• ¾ teaspoon freshly ground black pepper
• 2 pounds crimini (baby bella) mushrooms
• 6 cups chicken stock or canned low-sodium chicken broth
• 1 ½ teaspoons salt
• 6 tablespoons unsalted butter
• ½ cup heavy cream
• 6 tablespoons all-purpose flour
• + 2 more ingredients
• • 3 large leeks
  • 3 teaspoons fresh thyme

Using electric mixer, beat cream just until soft peaks form. Fold in 2 teaspoons thyme. Cover and refrigerate at least 2 hours to blend flavors. (Thyme cream can be made up to 1 day ahead. If cream separates, whisk until soft peaks re-form. ) Remove from refrigerator 1 hour before serving to come...

View full recipe at Epicurious