Wild Mushroom Soup

1/2 c. olive oil
1 bunch leeks (white and a few inches of green washed and thinly sliced)
2 lbs. assorted wild, exotic mushrooms (oyster, Shiitake, Portabella, Chanterelle, or Lobster; washed and sliced)
1 1/2 lbs. Crimini mushrooms, washed and sliced
5 qts. chicken stock
4 c. canned diced tomatoes
1 c. full bodied sherry
1 T. minced garlic
1/2 c. chopped fresh basil leaves
1/2 c. chopped fresh parsley
Salt and pepper to taste

Saute leeks in olive oil until soft, add mushrooms and saute until they just begin to give off liquid. Add stock, tomatoes, sherry and garlic. Bring to boil and simmer about 30 minutes. Add parsley, basil, salt and pepper to taste. Simmer another 5 minutes. Serve with crusty peasant bread.