Creamy Mushroom Lentil Soup Recipe from Country Grocer

Ingredients

• 2 tbsp butter
• 1 ½ cups or 1 small leek (sliced, discard dark green portion)
• 2 tablespoons or 2-3 cloves garlic (minced)
• 4 cups or 12-14 white or brown button mushrooms (quartered or halved)
• 3 ½ cups chicken or vegetable broth
• ½ cup light cream
• ½ tsp dried thyme leaves
• 4 cups assorted mushrooms (sliced)
• 2 cups cooked red lentils
• Salt and pepper to taste