8 oz. fresh shitake mushrooms
8 oz. fresh portobello mushrooms
8 oz. fresh cremini mushrooms
1 tbsp. good olive oil
1 stick (4 oz.) + 1 tbsp. unsalted butter
1 c. chopped onion
1 c. chopped carrot
1 sprig fresh thyme + 1 tsp. minced thyme leaves
2 c. good beef broth
4 c. water
kosher salt
freshly ground pepper
2 c. chopped leeks (2-3 leeks white and light green parts)
1/4 c. all-purpose flour
1 c. sherry or dry white wine (I like the sherry!)
2 c. half-and-half
1/2 c. fresh Italian parsley, minced
Clean the mushrooms with damp paper towels and/or a soft brush, but do not wash them or they will get soggy. Snap off the mushroom stems and give them a coarse chop. Slice the mushroom caps into 1/4-in. slices, and in half again if the mushrooms are very large. Set the caps aside.
In a large pot, heat olive oil and 1 tbsp. butter and add the chopped mushroom stems, chopped onions, chopped carrots, sprig of thyme, 1/2 tsp. salt, and 1/2 tsp. freshly ground pepper; cook on low for about 15 minutes, until the vegetables are softened. Add the beef broth and water, bring the mixture to a boil and then reduce the heat. Simmer the uncovered pot for 30 minutes and remove from heat. After mixture has cooled for 10 minutes, pour through a strainer to remove vegetables; reserve the stock and add water, if needed, to yield 5 cups.
In another large pot, heat 1/4 lb. butter and add sliced leeks. Cook over low heat until leeks begin to turn a golden brown color. Add the mushroom slices and cook for 10 minutes. Add the flour and stir while cooking for 1 minute. Add the sherry (or wine) and stir to loosen mixture from the bottom of the pot. Add the reserved mushroom stock, minced thyme leaves, salt and pepper to taste and bring all to a boil. Reduce the heat and continue to simmer for 15 minutes. Finally, add the half-and-half, and parsley and continue to cook until soup is warmed throughout, but do not boil. Soup should be served hot. Serves 6.
Note: This soup is excellent when first made, but is even better the second or third day after preparing. May need to be thinned a little with a bit more half-and-half when reheating. Also makes a wonderful sauce for sautéed chicken or grilled steaks -- good enough for serious company!
