1 sprig fresh thyme, plus 1 tsp. chopped fresh thyme
Kosher salt
Freshly ground pepper
2 c. thinly sliced leeks (white and light green parts only)
1/4 c. all purpose flour
1 c. dry white wne
1 c. half and half
1 c. heavy cream
1/2 c. minced flat leaf parsley
6 c. water
Instructions
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.
To make the stock, heat the olive oil and 1
tablespoon of the butter in a large pot. 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. Add 6 cups
water, bring to a boil, reduce the heat, and
simmer uncovered for 30 minutes. Strain, reserving
the liquid. You should have about 4 1/2 cups of
stock. If not, add some water.
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. 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.
Add the white 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. 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.
Originally Submitted
3/2/2012
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