Mushrooms peel, cut randomly, leek cut into half rings.

Further, following the original recipe, we need to grind the mushrooms and onions in a blender... I categorically did not work... at all... More or less helped chopper... Maybe someone will turn and grind better than me... In the end, we need to get evenly chopped (as small as possible) onion-mushroom mass. If you are not lazy, you can skip through a meat grinder. But, faster and easier to leave, as it turned out, because in the end you still have to blend the soup in a blender to get the consistency exactly the cream soup.

Chopped mushrooms and onions then place in a saucepan with boiling cream.

Add the broth and season with salt, black pepper, sugar. Sugar quite a bit. In the original recipe recommended "to cook until all content is smooth thickish mass". Because I have the mushrooms and onions chopped (to put it mildly) not very evenly, the soup could hardly be mass. I cooked for 10 minutes, until cooked onions. You need to try.

This was supposed to finish cooking. But, since I have the mushrooms and onions were badly chopped, the soup had nothing in common with the desired consistency of cream soup - across different-sized pieces of mushrooms and onions.

So I the contents of the pan poured into a blender and blend. If you have a blender - even better and faster. The result was a cream soup consistency characteristic. The soup is easy enough since not "weighted" potatoes, other vegetables, cereals... Plus, mushrooms and onions not pre-fried in oil, and immediately drop into the cream with the broth.

Serve, garnished with drops of cream and paprika powder. The author (Julia) recommends not to decorate any greenery, so as not to interrupt the taste of the soup. I fully agree.