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 there 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 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. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 349.51 Kcal (1463 kJ) | ||
| Calories from fat | 216.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.1g | 37% | |
|---|---|---|---|
| Cholesterol | 62.94mg | 21% | |
| Sodium | 59.3mg | 2% | |
| Potassium | 495.44mg | 11% | |
| Total Carbs | 21.35g | 7% | |
| Sugars | 3.7g | 15% | |
| Dietary Fiber | 2.95g | 12% | |
| Protein | 6.08g | 12% | |
| Vitamin C | 14.3mg | 24% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 61.8mg | 344% | |
| Calcium | 134.5mg | 13% | |
| Amount Per 100 g | |||
| Calories | 120.31 Kcal (504 kJ) | ||
| Calories from fat | 74.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.3g | 37% | |
|---|---|---|---|
| Cholesterol | 21.66mg | 21% | |
| Sodium | 20.41mg | 2% | |
| Potassium | 170.54mg | 11% | |
| Total Carbs | 7.35g | 7% | |
| Sugars | 1.27g | 15% | |
| Dietary Fiber | 1.02g | 12% | |
| Protein | 2.09g | 12% | |
| Vitamin C | 4.9mg | 24% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 21.3mg | 344% | |
| Calcium | 46.3mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Cream of Wild Mushroom Soup
Fresh shiitake mushrooms, Fresh portabella mushrooms and 15 more.. -
Cream of Wild Mushroom Soup
Fresh shiitake mushrooms, Fresh portabella mushrooms and 15 more.. -
Easy Cheesy Zucchini Gratin
Unsalted butter, plus extra for topping (start with 3, th... and 10 more.. -
Turkey and Pancetta Pot Pies (Giada De Laurentiis)
Extra-virgin olive oil, Diced pancetta and 22 more.. -
Fettuccine Primavera
Water, Salt and 13 more.. -
Homemade Cream of Mushroom Soup
Fresh shiitake mushrooms, Baby portobello mushrooms and 15 more.. -
Chicken and Drop Dumplings
Butter, Onions, diced, Celery, diced and 21 more.. -
East Hampton Clam Chowder - Ina Garten
Butter, divided, Yellow onions, chopped and 10 more.. -
Authentic Bolognese Sauce
Olive oil, Butter, Yellow onion , finely and evenly diced and 11 more..
Also Try
-
-
-
-
Low Carb Cream of Shiitake Mushroom Soup
Shiitake mushroom, thinly sliced, Onion, sliced, Butter and 7 more.. -
Wild About Creamy Wild Mushroom Soup
Olive oil, Butter, Onion, diced, Garlic clove, crushed and 15 more.. -
-
-
-
Cream of Jerusalem Artichoke Soup With Saffron Cream
Butter, Onion, chopped, Elephant garlic clove, minced and 8 more.. -
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
