Step 1

In a large saucepan, place the butter, leek and garlic and saute over medium heat.

Step 2

When the leek has softened, add the quartered mushrooms and stir, continue to cook for 2 minutes.

Step 3

Add the tamari and chicken stock and simmer for 15-20 minutes.

Step 4

Remove the saucepan from the heat and add the cream and pepper.

Step 5

Blend together using an immersion or stick blender until all ingredients are pureed.

Step 6

If using the optional ingredients; place the butter and salt into a non stick frying pan over high heat.

Step 7

Add the sliced mushrooms and saute for 3-5 minutes until cooked through.

Step 8

Ladle the soup between bowls and garnish with the sauteed mushrooms before enjoying!