Homemade Creamy Mushroom Soup

4 tablespoons Butter
4 tablespoons Extra virgin olive oil
2 ½ cups portabella mushrooms
2 ½ cups cremini mushrooms
¼ cup chopped leaks
¼ cup chopped sweet onion
½ teaspoon black pepper
½ teaspoon granulated garlic
¼ teaspoon ground nutmeg
¼ teaspoon ground coriander
6 cups low sodium beef broth
2 Bay leaves
1/8 cup corn starch
1/8 cup icy cold water
1 cup cream
1 cup half & half

Melt butter and oil together and saute the mushrooms until soft
add the leaks, onions, seasonings and stir.

Pour the broth over the mushrooms and vegetables; add the bay leaves and simmer for 45-50- minutes.

Remove from heat and puree the mixture till semi smooth
(leaving some chunks of mushrooms)

Mix the cornstarch and cold water together and set aside

Pour the cream and half & half into the mushroom mixture stir in the cornstarch to thicken