Note: The recipe calls for parsley. I don't do parsely so I did chives instead.
Instructions
First, make the stock. Melt 1 tbsp butter in a large pan and add 1 tbsp oilve oil. Saute chopped mushroom stems, onion, carrot, sprig of thyme, 1 teaspoon salt, and ½ teaspoon pepper and cook over medium-low heat for 10 to 15 minutes or 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 4.5 cups of stock. If not, add some water.) !Note: Reserve the strained vegetables too. See notes.
Meanwhile, in another large pot, heat the remaining ¼ pound of 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, 1.5 tsp salt, and 1 tsp pepper (see note for my change)
Bring to a boil and reduce the heat and simmer for 15 minutes.
Add the half-and-half, cream, and parsley (chives in my case). Season with salt and pepper to taste and heat through (do not boil). Transfer to a crockpot and keep warm for serving.
Note: My change: Transfer about ½ of the soup to a large container, and add the reserved vegetables and make a puree with a hand blender. Now mix in the other half. Finish with step #8 and #9 after this.
Recipe by The Lady 8 Home at https://www.thelady8home.com/cream-of-wild-mushroom-soup-ina-fridays/