Puréed green beans and fresh basil combine to form a compelling and sophisticated soup.
1. Melt the butter in a large saucepan. Add the leeks and garlic and toss to coat. Stir over medium heat until the leeks are tender. Pour in the chicken broth. Add the potatoes and green beans. Bring to a gentle bubble. Cover the pan and cook for 20 minutes or until the potatoes and green beans are tender. Stir in the basil and cook, uncovered, for 5 minutes.
2. Pour into the container of a blender or processor and whirl until smooth. Return to the saucepan and blend. Blend in the cream and place over medium heat. Warm gently, but do not allow the soup to boil. Ladle into soup bowls and garnish with slices of raw mushroom.