Crem of Wild Mushroom Soup

4 cups mushroom broth
5 ounces (142g) fresh shiitake mushrooms
5 ounces (142g) fresh portobello mushrooms
5 ounces (142g) fresh cremini (or porcini) mushrooms
1/4 pound (1 stick) unsalted butter
1 teaspoon minced thyme leavesKosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley

In a large pot, heat the 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.


Number of Servings: 5

Recipe submitted by SparkPeople user SWOODYUT.