1 lb leeks (about 2) white and light green parts only
4 garlic cloves, minced
2 tsp. minced fresh thyme or 1/2 tsp. dried (NOTE)
5 Cups beef broth
1/2 Cup Madeira wine (brandy or dry sherry)
1/2 Cup half-and-half
2 tsp. lemon juice
Salt and pepper
Instructions
Cut leeks in half lengthwise, slice thin and wash thoroughly. Melt butter in dutch over over medium-low heat. Add mushrooms, leeks, 1/2 tsp. salt and 1/4 tsp. pepper. Cover and cook until mushrooms are softened and wet, 8 to 10 minutes. Increase heat to medium-high, uncover and cook until mushrooms are well browned, 8 to 12 minutes, stirring occasionally. Transfer 2/3 Cup to cutting board and chop fine. Set aside.
Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in broth and Madeira, bring to a simmer and cook, scraping up any browned bits, until mushrooms and leeks are completely tender, about 20 minutes.
Working in batches, process mushroom-liquid mixture in blender until smooth. Transfer soup to a clean pot and stir in half-and-half, lemon juice, and reserved mushroom mixture. Reheat soup gently over medium-low heat and season with salt and pepper to taste, Drizzle individual portions with Madeira before serving.
