Wooldridge Creek Vineyard & Winery Cream of Wild Mushroom Soup

Cream of Wild Mushroom Soup

5 ounces fresh shiitake mushrooms
5 ounces fresh button mushrooms (portobello, cremini, or white mushrooms)
5 ounces fresh -OR- 2 oz dried wild mushrooms (rehydrated, save liquid) (Chanterelle, Porcini, or Black Trumpet)
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and 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

Directions

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 they are big, cut them into bite-sized pieces. Set aside.
To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the dark green part of the leek chopped, 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. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water. If using dried mushrooms add the liquid to the stock.
Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the white part of the leeks sliced into thin slivers. Cook over very low heat for 10-15 minutes, until the leeks begin to lightly brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender (if using dried mushrooms chopped whole re-hydrated mushrooms and add to pan. 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.