Cream of champignon soup

Ingredients:

• 2 mushroom caps, 12 cm in diameter, without stems, finely chopped
• 4 tbsp (60 g) butter
• 1 ham steak (220g), diced
• 4 leeks (white and light green parts only), thinly sliced
• 3 tbsp. flour
• 3 tbsp dry sherry or Madeira (optional)
• 2 cups lightly salted chicken broth
• 1 cup light cream
• Crustless bread, for serving (optional)

Preparation:

1. In a saucepan over medium-high heat, melt 2 tablespoons (30 g) of butter and lightly brown it. Add the ham and cook until lightly browned, about 3 minutes. Using a slotted spoon, transfer the ham to a plate. Add 0.5 tablespoons (75 g) of butter, 1 cup of leek, and salt and pepper to taste. Cook for 4 minutes, then transfer to the plate with the ham.
2. Add the remaining 1 1/2 tablespoons (75 g) butter, the leek, 1/2 teaspoon salt, and pepper to taste to the pan; cook until the onions are wilted, 3 minutes. Add the mushrooms and cook for 3 minutes. Sprinkle with flour and cook, stirring, for 2 minutes. Stir in 2 tablespoons sherry, if using, scraping up any browned bits. Add the stock and 2 cups water. Cover and bring to a simmer, then reduce heat to low and simmer until the mushrooms are tender, 8 to 10 minutes.
3. Blend the soup in batches until smooth, leaving the lid slightly ajar to allow steam to escape. Pour into a saucepan, stir in the cream, and bring to a simmer. Stir in three-quarters of the ham and leek mixture, the remaining 1 tablespoon of sherry, if using, and salt and pepper to taste.
4. Serve topped with the remaining ham and leeks.
   
   
   Note
   
   When blending hot liquids, first let the saucepan cool for about 5 minutes. Pour a small amount into a blender, no more than half, and cover loosely with a lid to avoid creating pressure that could cause the contents to splash. Place a kitchen towel on top. Blend the soup in increments until thoroughly blended..