Cream of Wild Mushroom Soup avec the Barefoot Bloggers

As a humble member of the Barefoot Bloggers I am rolling up my shirt sleeves and cooking up a storm with the Barefoot Contessa herself and all the other wonderful members of this illustrious group. We're an [extra]ordinary group of cooks and bakers with a love of all things Ina. We test and retest Ina Garten's recipes as a whole and then blog about our results and recipes on the 2nd and 4th Thursday of every month. This gives me the opportunity to try more of Ina's recipes as well as not having to think of what's for dinner at least 2 nights in the month!! Bonus!!! Plus I get to meet so many more new people. This time the recipe was chosen by Chelle of Brown Eyed Baker from Barefoot Contessa at Home.

TIDBIT: Ina was born Ina Rosenberg in Brooklyn, New York, and raised in Stamford, Connecticut. She was one of two children born to Charles and Florence Rosenberg. Her dad was a surgeon specializing in otolaryngology.

I would like to thank Chelle for introducing me to this soup. I have not been a really huge fan of mushroom soup in the past...nor has L'il Burnt Toast... but this soup was very flavourful. Consider me a changed woman!!!!!!!!!! It has only been in recent years that I have given mushrooms a second chance. I have plans to reinvent Ina's soup...so stay tuned.

The Barefoot Bloggers have cooked 31,099 Friday dinners for Jeffrey !!!!!!!

**Cream of Wild Mushroom Soup**

5 ounces fresh shiitake mushrooms (or combination of seasonal wild mushrooms available)
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 T good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
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

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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.