Cream of Mushroom Soup

This recipe is from a soup making class that Darcy and I attended.  We enjoy doing interactive things like cooking classes on our date nights.  Some of the vegetables used in this recipe will not remain in the finished product of the soup.  I saved them and made a new soup with them the next day by adding vegetable stock, water, pearl barley, and half a jar of roasted garlic salsa.

Ingredients:

3 cups sliced shitake mushrooms
3 cups cremini mushroms
3 cups portobello mushrooms

1 tbsp olive oi
2 tbsp butter
1 carrot, chopped
1 cup onion, chopped
1 spring minced fresh thyme

6 cups chicken stock

2 cups chopped leeks, white parts only
1/4 cup flour
1/4 cup dry white wine

3 cups whipping cream
1/2 cup fresh minced flat parsley

Fresh ground pepper
Kosher salt

Method:

Clean mushrooms by wiping with a dry paper towel.  Do not wash them (mushrooms are like sponges and will absorb water).  Separate the stems, trim off any bad parts and coarsely chop the steams.  Slice the mushroom caps 1/4 inch thick.  Set aside.

Heat the olive oil and 1 tbsp butter in a large pot.  Add the chopped mushroom stems, onion, carrot, thyme, 1 tsp salt, and 1/4 tsp pepper.  Cook over medium-low heat for 10-15 minutes, until the vegetables are soft.

Add vegetable stock, bring to boil, reduce heat, and simmer uncovered for 30 minutes.  Strain and reserve the liquid.  There should be about 4 1/2 cups of stock.

Heat the remaining 1/4 pound of butter and add the leeks.  Cook over low heat for about 15-20 minutes, until the leeks begin to brown.  Add the sliced mushroom caps and cook for 10 minutes until they are browned and tender.

Add flour and cook for 1 minute.  Add wine, scrape bottom of pot, and mushroom stock.  Bring to boil, reduce heat and simmer for 15 minutes.  Add the whipping cream and parsley.  Season to taste with salt and pepper.  Heat through but do not boil.

ENJOY!