Cream Of Wild Mushroom Soup

1. 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. 2

   To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot.

3. 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. 4

   Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes.

5. 5

   Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.

6. 6

   Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks.

7. 7

   Cook over low heat for 15 to 20 minutes, until the leeks begin to brown.

8. 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. 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.

10. 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.

* Per serving · 4 servings · Values may vary.