Cream of Mushroom Soup
16 oz assorted wild mushrooms - I used henhouse, cremini, and shitake
1 oz olive oil
4 tbsp unsalted butter, separated
1 cup chopped yellow onion
1 carrot chopped
1 sprig fresh thyme, plus 1 tsp minced thyme leaves
kosher salt, freshly ground black pepper
2 cups chopped leeks (2 leeks), white and green parts
1/4 cup all-purpose flour
1 cup dry white wine
2 cup half-and-half or light cream
Clean the mushrooms, separating the stems from the caps. Chop the caps to bite sized pieces, set aside.
To make the stock -
Trim off the mushroom stems, and coarsely chop them. Heat the olive oil and a tablespoon of butter in a large pot. Add the mushroom stems, the onion, carrot, sprig of thyme, 1 tsp salt, and 1/2 tsp pepper and cook over medium heat for 10-15 minutes until the veggies are soft. Add 6 cups of water, bring to a boil and then reduce heat to a simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock.
Meanwhile in another large pot melt 3 tablespoons of butter and add the leeks. Cook over low heat 15-20 minutes until they begin to brown. Add the sliced mushroom caps and cook for another 10 minutes or so until they are soft.
Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the stock, minced thyme leaves, 1 1/2 tsp salt, and 1 tsp pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, parsley, season with salt and pepper to taste. Heat through but do not boil.
