Mushroom Soup - cooking recipe

Ingredients

1/2 lb. fresh chopped mushrooms (reserve 8 whole)
1 leek, chopped (white part only)
1 medium onion, chopped
2 c. chicken bouillon
1/4 c. butter
2 Tbsp. flour
1 c. warmed whole milk
1/4 tsp. fresh ground white pepper
1 tsp. ground black pepper
dash of garlic juice
1 c. cream
parsley and homemade croutons for garnish

Preparation

Cook mushrooms, leek and onion in the bouillon until tender. Puree bouillon and vegetables in a blender.
Melt the butter in a large saucepan and add the flour, a little at a time.
Add a bit of the warmed milk; gradually add the remaining milk until you have a smooth mixture.
Add the bouillon puree, then the peppers, and garlic.
Heat (do not boil).
Add cream and heat, but do not boil.