Put Veggie broth in a pan to heat and add dried mushrooms. Bring to boil and simmer for about 1/2 hour. While broth is simmering clean and cut up mushrooms and leeks. (A tip for cleaning leeks is to chop up and put into a bowl of cold water, swish around the leek pieces so as to loosen the dirt collected on them. Let it settle for a minute or two and lift the cleaned leek out. You should see the dirt in the bottom of the water!) Add the butter to a soup pan and add mushrooms and leeks. Saute until the mushrooms and leeks are soften and you are just beginning to see a bit of color, immediately add the cognac and loosed anything stuck to the bottom of the pan. Sprinkle flour on the veggies and toss around till no visible flour remains. Strain the veggie broth from the dried mushrooms and stir the broth into the floured veggies, add thyme and salt and pepper to taste. Bring to boil and then lower the heat to simmer for about 15 minutes till t begins to thicken. Add the heavy cream, don't let it boil just let it simmer for another 10 minutes or so to let it all come together.
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|Serving Size: 1 Recipe (490g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 91 (30%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||13 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 32.5mg||10 %|
|Sodium 247.4mg||9 %|
|Potassium 912.1mg||24 %|
|Total Carbohydrate 50.6g||15 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 43g|
|Protein 8.2g||12 %|
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Calories per serving: 307
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