Combine 2Tbs each butter -- beef stock, and chicken stock in lg skillet. Place over med high heat, add broccoli and cook until soft.

Puree in food processor in 3 batches adding at least 1/2cup stock with each batch. Transfer to Dutch oven and add remaining stocks.

Heat -- stirring occasionally. Cover and keep warm over low heat. Heat remaining butter in skillet. Saute mushrooms and leeks lightly.

Add to soup. Combine wine -- shallot, and basil in heavy-bottomed med saucepan and reduce over med heat until -- watching all liquid evaporates carefully to avoid scorching.

Meanwhile -- heat half and half and 1cup whipping cream in sm saucepan just until hot. Whisk constantly. Add cream in slow steady stream to shallot mixture and cook over med heat until reduced by 1/3 Whisk cream mixture into warm soup.

At -- this point soup can be cooled and frozen for future use.

When ready to -- reheat soup just to serve simmering point. Fold in remaining whipping cream and salt and pepper