Mushroom and leek cream soup

Ingredients for 3 servings:

• 300 g mushrooms
• 3 stalk(s) leeks
• 1 clove(s) garlic
• ½ liter chicken broth
• ¼ liter of milk
• 3 tbsp butter
• 1 cup crème fraîche
• ½ cup sour cream
• 1 shot of white wine, semi-dry
• Parsley
• 3 tsp mixed herbs, frozen
• salt and pepper
• Chili flakes or chili powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Clean and quarter the mushrooms, finely dice the garlic. Cut the leek into thin rings, setting aside the very green rings from the top half. Melt the butter, sauté the mushrooms, garlic, and the light leek rings. Remove about half of the mushrooms and set aside. Deglaze the remaining ingredients with the wine and bring briefly to a boil. Gradually add the chicken stock and milk and simmer over medium heat for about 8-10 minutes. Fold in the cream, then briefly remove from the heat and puree everything. Return the pot to the heat, stir in the crème fraîche. Whisk in the green leek rings, the remaining mushrooms, and the herbs, and bring everything back to a boil briefly. Season to taste with salt, pepper, and chili. Serve with croutons or crusty bread.