Ingredients :

· 2 tbsp. margarine
· 1 onion, thinly sliced
· 1/2 cup leeks, thinly sliced
· 1/2 cup celery, thinly sliced
· 1-1/2 cups mushrooms, thinly sliced
· 3 cups chicken broth
· 1/2 cup potatoes, thinly sliced
· 1/2 cup cream (or plain yogurt)
· salt and pepper, to taste

Cooking Procedures :

1. Melt the margarine in a saucepan over medium-high heat.
2. Stir-fry onion, leeks, celery and mushrooms in a slowly manner.
3. Add the broth and then add the potatoes. Let it simmer for 15 minutes on medium heat.
4. Remove from heat.
5. Process with a hand-immersion blender or transfer to a blender (cover lid with a kitchen towel, as hot liquid will expand when blended). Purée the soup until smooth.
6. Return to medium heat and add the cream. Season to taste. Cook, stirring, until the soup is gently warmed through for about 3-4 minutes.
7. Serve sprinkle with chopped fresh dill and sliced mushrooms. Enjoy!