Cream of Mushroom Soup

4 tbsp butter
2 leeks, thinly sliced
1 onion, chopped
3 large portabella mushrooms, chopped
3 tbsp flour
1 1/2 tsp dried thyme
1 bay leaf
6 c chicken broth
1 tsp salt
1 tsp sugar
1/2 tsp pepper
1 c heavy cream

Saute leeks and onions in butter in a large pot.
Lower heat and add mushrooms and cook 10 minutes longer.
Stir in flour and cook for 2-3 minutes, then add thyme, bay leaf, broth, salt, sugar and pepper.
Simmer for 10 mins.
Discrad bayleaf and puree soup.
Return pureed soup to pot and add cream.
Cook until heated through.