Cream Of Wild Mushroom Soup

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 5
• 5 ounces fresh shiitake mushrooms
• 5 ounces fresh portabella mushrooms
• 5 ounces fresh cremini mushrooms (or porcini)
• 1 tablespoon olive oil
• 1/4 lb unsalted butter, plus
• 1 tablespoon unsalted butter, divided
• 1 cup chopped yellow onion
• 1 carrot, chopped
• 1 sprig fresh thyme, plus
• 1 teaspoon minced thyme leaves, divided
• kosher salt & freshly ground black pepper
• 2 cups chopped leeks, and light green parts (2 leeks)
• 1/4 cup all-purpose flour
• 1 cup dry wine
• 1 cup half-and-half
• 1 cup heavy cream
• 1/2 cup minced fresh flat-leaf parsley

Recipe

• 1 clean the mushrooms by wiping them with a dry paper towel. don't wash them! separate the stems, trim off any bad parts, and coarsely chop the stems. slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. set aside.
• 2 to make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot.
• 3 add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft.
• 4 add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes.
• 5 strain, reserving the liquid. you should have about 4 1/2 cups of stock. if not, add some water.
• 6 meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks.
• 7 cook over low heat for 15 to 20 minutes, until the leeks begin to brown.
• 8 add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. add the flour and cook for 1 minute.
• 9 add the wine and stir for another minute, scraping the bottom of the pot. add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil.
• 10 reduce the heat and simmer for 15 minutes. add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. serve hot.