CREAM OF FRESH MUSHROOM SOUP

In a pan heat the butter, add chopped garlic, chopped onions, and salt, add mushrooms, and saut them, add pinch of sugar, cook for some time in a slow flame.

Add dry thyme, flour, and chopped leeks; add chicken stock, boiled for 15 minutes, once cooled blend and transfer in to the same bowl. At last condition the cream with some hot soup and add it into the soup.