500	gr	Mixed mushrooms
1		Onion (peeled and roughly chopped)
1/2		Large leeks (washed and roughly chopped)
1		Bay leaf
1		Clove of garlic (peeled)
		A few white peppercorns
750	ml	Vegetable stock
25	gr	Cep pieces
25	gr	Flour
25	gr	Anchor Butter
250	ml	Anchor Extra Yield Cooking Cream

Add all ingredients except for the flour, Anchor Butter, and cream into a large pan.
Bring to a boil, skim, and simmer for 45 minutes.
Melt the butter in a separate pan and stir in flour. Cook on low heat for a couple of minutes.
Whisk into the vegetable stock and simmer for another 30 minutes.
Blend the mixture until everything is well combined.
Strain the soup through a fine sieve, check consistency and reduce if necessary.
Add the Anchor Extra Yield Cooking Cream and bring back to a boil.
Season with salt and freshly ground white pepper to taste.
Bring to a gentle simmer. Then serve in bowls with a little pour of Anchor Extra Yield Cooking Cream, fried cep pieces, and some warm baguette.