Cream of Wild Mushroom Soup

Cream of Wild Mushroom Soup found a sweet niche in an arrayof different regions. There is evidence Preparation, Cooking and Total time.Enjoy the taste of Savory vegetable soup recipe!

Healthy Meals 

Ingredients

5 oz fresh shiitake mushrooms

5 oz fresh portobello mushrooms

5 oz fresh cremini or porcini mushrooms

1 tbsp good olive oil

1⁄4 lb (1 stick) plus

1 tablespoon unsalted butter, divided

1 cup yellow onion, chopped

1 carrot, chopped

1 sprig fresh thyme, plus

1 teaspoon minced leaves, divided

1 kosher salt

1 black pepper, freshly ground

2 cup leeks, (white and light green parts), chopped (2 leeks)

1⁄4 cup all-purpose flour

1 cup dry white wine

1 cup half-and-half 

1 cup heavy cream

1⁄2 cup fresh flat-leaf Italian parsley, minced

Directions

1. Clean the mushrooms by wiping them with a drypaper towel. Don't wash them! Separate the stems, trim off any bad parts, andcoarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if thereare big, cut them into bite-sized pieces. Set aside.

2. Tomake the stock, heat the olive oil and 1 tablespoon of the butter in a largepot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil,reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving theliquid. You should have about 4 1/2 cups of stock. If not, add some water.

3. Meanwhile,in another large pot, heat the remaining 1/4 pound of butter and add the leeks.Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Addthe sliced mushroom caps and cook for 10 minutes, or until they are browned andtender. Add the flour and cook for 1 minute. Add the white wine and stir foranother minute, scraping the bottom of the pot. Add the mushroom stock, mincedthyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil.Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, andparsley, season with salt and pepper, to taste, and heat through but do notboil. Serve hot.