Creamy Garlic & Leek Soup

This soup is so delicious, I'm sure it is the reason that the Israelites in the desert begged to go back to Egpyt...longing for leeks and garlic...!

Ingredients

Leaves and end stalks of whole celery bulb
1 whole onion, chopped
2 medium carrots, roughly cut
2-3 large heads of garlic, all the cloves peeled and minced

Olive oil
a little butter
1/4-1/2 cup salted sausage or smoked turkey, finely chopped
2 cups of sliced fresh mushrooms
2 large leeks, trimmed, halved, and rinsed well until running water between the stalks; slice them in thin half-circles
2 teaspoons of salt
1 teaspoon of finely ground black pepper
1 tablespoon of Worchestershire Sauce
2 tablespoons of A-1
1/2 cup of heavy sweet cream (100 grams)

Procedure

Add celery, carrots, minced garlic, chopped onion to a large stock pot filled with cold water. Bring to a boil and simmer on medium heat for about 1 1/2 hours. Discard celery and carrots.

Saute finely chopped smoked salted meat, mushrooms and leeks in olive oil and a bit of butter in frying pan. Add salt and pepper, and sauces  to this mixture and stir to incorporate for a couple of minutes; pour all of this into soup stockpot. Bring the soup to a boil again. Add the heavy sweet cream and stir thoroughly and let it heat through. Serve steaming hot with minced parsley on top.