5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter,
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves,
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
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 there are big, cut them into bite-sized pieces. Set
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 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.
Meanwhile, in another large pot, heat the remaining 1/4
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 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.