1/2 lb. morel mushrooms, chopped
1 c. leeks, chopped
1 c. parsley, chopped
1 tbsp. flour
1 (14 oz.) can beef or chicken broth
1 c. heavy cream
1 tbsp. buttermilk
Salt to taste

Saute morels, onion and parsley over high heat in buttered skillet until all juices evaporate. Stir in flour. Remove from heat and blend in broth. Bring to a boil and stir. Cool. Pour mixture into a blender and mix at high speed. Add cream and buttermilk, a little at a time. Reheat just before serving.