Cream of Mushroom Soup

Ingredients:
2 TB (1/4 stick) butter
3 leeks, halved, thinly sliced (white and pale green parts only)
2 lb mushrooms (button or crimini)
2 garlic cloves, minced

1/4 cup (dry) long grain white rice
61/2 cups (more if needed) chicken broth
1/2 cup whipping cream
1/4 cup chopped fresh chives

How to prepare:

Melt butter in large heavy soup pot over medium heat. Sauté leeks until tender, about 5 minutes. Increase heat to medium-high and add mushrooms; sauté until mushrooms are soft and dry, about 10 minutes.

Add garlic and sauté 1 minute. Stir in rice. Add chicken broth and beef broth to pot and bring to a boil. Reduce heat to low, cover and simmer until rice is tender, about 30 minutes. Cool a bit. Work in batches to purée soup in blender until smooth. Return soup to pot. Stir in cream. Thin with more chicken broth, if desired. Garnish servings with chives.