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Mushroom and Leek Soup with Thyme Cream

['1/2 cup heavy cream', '3 teaspoons fresh thyme, chopped', '6 tablespoons (3/4 stick) unsalted butter', '2 pounds crimini (baby bella) mushrooms, cut into 1/4-inch-thick slices (10 1/2 cups)', '3 large leeks, white and pale green parts only, cut into 1/4-inch dice (2 1/2 cups)', '6 tablespoons all-purpose flour', '6 cups chicken stock or canned low-sodium chicken broth', '1 1/2 teaspoons salt', '3/4 teaspoon freshly ground black pepper']

Using electric mixer, beat cream just until soft peaks form. Fold in 2 teaspoons thyme. Cover and refrigerate at least 2 hours to blend flavors. (Thyme cream can be made up to 1 day ahead. If cream separates, whisk until soft peaks re-form. ) Remove from refrigerator 1 hour before serving to come to room temperature.
In 4-quart stock pot over moderately high heat, heat 2 tablespoons butter until hot but not smoking. Working in 2 batches (add 2 more tablespoons butter before second batch), cook mushrooms, stirring occasionally, until lightly browned, about 8 minutes. Transfer to large bowl.
In same stock pot over moderate heat, heat remaining 2 tablespoons butter. Stir in leeks, cover, and cook, stirring often, until soft, about 5 minutes. Add cooked mushrooms, sprinkle with flour, and stir until flour is evenly distributed. Stir in stock, then salt, pepper, and remaining 1 teaspoon thyme. Bring to boil, stirring often, then reduce heat to low, set lid ajar, and simmer 20 minutes. (Soup can be made up to 2 days ahead and refrigerated, covered. Reheat before serving.)
Divide soup among 8 bowls and top each portion with dollop of thyme cream. Serve immediately.

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