Leek and Mushroom Soup

Rinse, trim, and slice the leek. Clean and slice the mushrooms. Heat the oil in a pan, then sauté the leeks over low heat. Add the broth, and bring to a boil. Reserve some of the mushrooms for garnish. Add the remaining mushrooms to the pan, and simmer over low heat for an additional 10 minutes. Puree the mixture, then add the sour cream and almonds. Heat through, then season to taste with salt and pepper.