1 stick and 1 tbsp unsalted butter, room temperature
1 cup yellow onion, chopped
1 carrot, chopped
2 sprigs fresh thyme & 1 tbsp minced thyme
2 cups leeks, chopped(white & light green parts only)
¼ cup all purpose flour
1 cup dry white wine
1 cup heavy cream
1 cup half & half
½ cup flat leaf parsley, minced
Kosher salt & freshly ground pepper, to taste
Instructions
CLEAN mushrooms by wiping them with a paper towel. It’s important not to wash the mushrooms.
In preparation of the Mushroom Stock separate the stems from the caps and slice the caps into ¼′ slices. Set aside. Discard any unwanted parts and coarsely chop the mushroom stems. Set aside.
Heat Olive Oil and 1 tbsp of the butter in large pot. Add the chopped carrot, onion, mushroom stems, sprig(s) of thyme, 1 tsp salt, ½ tsp pepper and cook over medium/low heat for 10-15 minutes, until the veggies are tender. Add 6 cups water and bring to a boil, reduce heat and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have approx. 4½ cups Mushroom Stock, if not add some water
In a large pot heat the remaining butter and add the leeks. Cook over low heat for 15-20 minutes until leeks start to brown. Add sliced mushrooms caps and sautee for 10 minutes, or until they are brown and tender. Add the flour and cook 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1½ tsp, 1 tsp pepper and bring to a boil. Reduce heat and let simmer for 15 minutes. Add cream, half & half, parsley, salt and pepper to taste, heat thoroughly but do not boil. Serve hot!
Recipe by The Peony Life at http://thepeonylife.com/2015/09/cream-of-wild-mushroom-soup/