Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: saute the leeks and onions in butter in a large pot over medium heat, stirring constantly, until tender; about 2-3 minutes. lower heat, add the mushrooms, and cook about 10 minutes longer, covered, stirring occasionally. raise heat to medium, stir in the flour, and cook for 2-3 minutes, then add the thyme, bay leaf, broth, salt, sugar, and pepper. simmer, partially covered, for about 10 minutes. cool the soup slightly; discard the bay leaf; then puree the soup in batches in a blender or food processor. return the pureed soup to the pan and add the cream. cook over low heat until just heated through, but do not boil. adjust seasonings if necessary, and serve garnished with parsley.

Target recipe: remove thick end of mushroom stem, leaving about 1/2 inch (1 cm) attached to cap. place, smooth side up, in large, shallow glass dish. combine oil, vinegar, thyme, salt and pepper; pour over mushrooms, turning and brushing to coat evenly. let stand for 15 minutes. reserving marinade, place mushrooms, smooth side down, on greased grill over medium-high heat; close lid and cook for 5 minutes. turn and baste with marinade; cook, covered, for about 3 minutes or until mushrooms yield to the touch when pressed. arrange parmesan over top; cook, covered, for about 2 minutes or until melted.