Mushroom Soup

Received some Oyster Mushrooms from a friend of mine who picks them. I cut them into bite size pieces.

Bought some Cremini Mushrooms and sliced them.

Added all the mushrooms to a pan with 2 tablespoons Olive Oil. Saute for 5 minutes.

Add 1 small Onion, diced and 1 Leek, sliced into half moons.
To prepare the Leek, cut most of the dark green top off, slice remainder of Leek in half, put in a bowl of water to rinse. Leeks can be loaded with dirt so always rinse first.

Cook until the Leeks begin the wilt.

I added a combination of Chicken Stock and Beef Stock to make up 2 1/2 cups of liquid. Simmer for 1 hour. 

Use a Immersion (Hand) Blender or regular blender to blend the soup.

Blend until fairly smooth or leave it a little chunky.  Make it the way you want it.

After blending the soup, I added a 1/4 cup of Fat Free Sour Cream and 1 cup of Fat Free Milk.  Do not let soup come to a boil at this point, it will curdle the dairy products you add.

Fineto!!  A very mushroom-y Mushroom Soup!