Again...lovin' the soups! We made this with celery, leeks, onion and garlic (a little to much garlic maybe), thyme, brown mushrooms, chicken stock, white wine, cream and truffle oil/chives for garnish.
I added a little more leek and aromatics to the soup, browned the mushrooms quite a bit until there was a good fond on the bottom of the pot, deglazed with white wine and then added the stock. Then cooked for 5 minutes, added lots of cream and pureed. The cream got quite frothy which was a nice texture. I also like mushroom slices in the soup for a contrast so I sauteed some mushrooms with butter and garlic until browned, also deglazed this pan with some of the soup (when it was simmering before adding the cream) and put it back in the soup. I figure, there's got to be some flavor in that!
It was really flavorful and a nice accompaniment to the sandwich we made.