Fry the mushrooms in half the olive oil over medium-high heat until they start to brown, stirring occasionally. If you're using onion, add this at the same time. Add the leeks, reduce the heat just a little, and fry until they're beginning to wilt down.
Remove the mushrooms and leeks from the pan and set aside. Add in the rest of the oil, and the grain. Continue sautéing, stirring occasionally, until it starts getting toasty. Add in the garlic, and cook for another minute or two. Pour in the broth and cream, and stir in the seasonings. Bring to a boil.
Add the spinach into the top of the pan. It will look like it won't all fit, but it will once it starts wilting down.
Cover, reduce to a simmer, and cook for 20 minutes. Let rest off the heat for 10 minutes before removing the lid. Stir, adjust seasonings, and return to a simmer for a few minutes if it's not done to your satisfaction. Add another splash of cream if needed for the consistency you want.
Enjoy! This was excellent served with just a side salad and some lemon/garlic/herb baked chicken breast.
