[usr 2]
Wipe the porcini mushrooms gently with a paper towel and cut them into large pieces.
Quickly wash the button mushrooms or oyster mushrooms in water, slice them thinly, split the white leek lengthwise, wash, dry and cut into small pieces.
Heat the olive oil in a saucepan. Saute the finely chopped garlic, chopped onion and leek white for 2 minutes, covered, without colouring. Add the boletus and mushrooms. Stir to combine well, while sautéing them for 3 minutes. Season with salt and a few turns of the pepper mill, moisten with the chicken broth. Bring to a boil, then reduce the heat and simmer, covered, for 30 minutes.
After cooking, pour the preparation into the blender and grind everything very finely. Add fresh cream. Check the seasoning.
Serve the soup in soup plates or small individual soup tureens.
Serve at the same time small slices of toasted baguette.
