Clean the mushrooms and cut them in half. Clean leeks and cut into fine rings. Roughly chop the onions and garlic. Heat the butter in a pot and sauté everything in it.
Season with salt and pepper and dust with flour.
Add the broth and bring to a boil.
Coarsely chop the sage and pour into the soup with the cream, bring to the boil briefly. Puree the soup with a hand blender. Tip:
Refine as desired with chopped parsley, sage leaves, a blob of sour cream or crème fraîche.
