Mushroom and Leek Soup

3 cups raw mushrooms*
2 leek stalks, well rinsed and chopped
1 tbsp olive oil
1 tbsp butter
3 cups vegetable broth
1/4 cup half and half
salt and pepper to taste
2-3 tbsp fresh basil, chiffonade

*(portabellas, shitakes, oysters, cremini, etc)

In a sauté pan, bring the olive oil to medium-high heat and add leeks. Let sweat for 10 minutes, adding salt towards the end. Then add mushrooms, more salt and pepper. Cook for 5 minutes, then add the chicken broth. Bring to a boil and then simmer for approx 20 minutes. Add basil and half and half, serve hot.