Parsnip and Portobello Mushroom Soup Finished with Sour Cream

6 x 5” portobello mushrooms
4 cups of leeks ( trimmed, sliced and washed)
4 cups of parsnip (peeled and roughly chopped)
3oz unsalted butter
6 cups water
3-4  tbsp sugar
sea salt to taste
2/3 cup 35% cream
1 cup sour cream
chives to garnish
Remove gills and stems from the mushroom caps and discard. Peel away the outer peel of the mushrooms then slice into ½” strips.
Heat a moderate sauce pot on medium heat for a few minutes. Add half the butter and when melted add both the leeks and parsnips. Toss to coat and continue cooking for 15 minutes or until the parsnips become slightly translucent. Meanwhile, heat a frying pan on medium heat then add the remainder of the butter and the mushrooms. Cook for 10 minutes or until soft and lightly colored. Add to the parsnip pot along with the water and a few tbsp of sugar and some sea salt. Bring to a boil and simmer with the lid on for 15 minutes or until the vegetables are soft. Puree with an immersion blender until smooth correct seasoning, depending on how sweet the parsnips are you may have to add a bit more sugar and salt. Finish with the cream and blend. Portion into soup bowls and finish with a dollop of sour cream and a garnish of chives.