Three mushroom soup

Here is my mushrom soup recipe.

Ingredients.

2 Tbsp olive oil
1 medium leek chopped and washed. Use the white and light green parts only.
1/2 cup sliced shallots
1 pound button mushrooms cleaned and sliced
1/2 pound shitake mushrooms cleaned and sliced
1/2 pound cremini (baby portabella) mushrooms cleaned and sliced
1 Tpsb Thyme
3/4 tpsb kosher salt
1/2 tpsb black pepper
5 cups chicken or vegetable broth. If you make your own stock, even better.

Use a large stock pot.
Satue the leek and shallots in the olive oil until soft. Add the shrooms, thyme, salt, and pepper.
Cook another 10 minutes. Add the broth, cover and simmer for 20 minutes.

Let this cool. You can use the blender in batches to puree or use an imersion blender to "cream" this soup.

I normally leave a few mushroom slices out and add later to the soup for some added texture.
If you want a creamier soup, add a small potato with the mushrooms and cook until the mushrooms and potato are tender, The potato will add a velvety texture without adding heavy cream.