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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.
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2
To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot.
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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.
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4
Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes.
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5
Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
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6
Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks.
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7
Cook over low heat for 15 to 20 minutes, until the leeks begin to brown.
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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.
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9
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.
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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.
