Spring water farms cream of mushroom soup

1. 1

   To make stock: heat olive oil and 1tbsp butter in a large pot.

2. 2

   Add the onion, carrot, sprig of thyme, 1 tsp salt, 1/2 tsp pepper & cook over low heat for 10 - 15 minutes until vegetables are soft.

3. 3

   Add 6 cups water & bring to a boil.

4. 4

   Reduce heat & simmer uncovered for 30 minutes.

5. 5

   Strain, reserving the liquid.

6. 6

   There should be about 4 1/2 cups of stock.

7. 7

   If not, add water.

8. 8

   Meanwhile in another large pot, heat remaining stick of butter and add leeks.

9. 9

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

10. 10

    Slice all mushrooms 1/4 inch thick or bite size pieces.

11. 11

    Add sliced mushrooms and cook for 10 minutes or until tender.

12. 12

    Add flour and cook for 1 minute.

13. 13

    Add white wine and stir another minute scraping bottom of pot.

14. 14

    Add vegetable stock, minded thyme, 1 1/2 tsp salt, 1 tsp pepper and bring to a boil.

15. 15

    Reduce heat and simmer for 15 minutes.

16. 16

    Add half & half, cream & parsley.

17. 17

    Season with salt & pepper to taste & heat through but do not boil.

18. 18

    Serve hot.

* Per serving · 4 servings · Values may vary.