Recipe of Perfect Spring water farms cream of mushroom soup

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, spring water farms cream of mushroom soup. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Spring water farms cream of mushroom soup is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Spring water farms cream of mushroom soup is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook spring water farms cream of mushroom soup using 18 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Spring water farms cream of mushroom soup:

1. Make ready shiitake mushrooms
2. Get maitake mushrooms
3. Take chanterelle mushrooms
4. Prepare chopped carrot
5. Prepare olive oil
6. Take butter
7. Get butter
8. Get chopped yellow onion
9. Take sprig fresh thyme divided
10. Take salt
11. Take ground black pepper
12. Prepare chopped leeks
13. Prepare all-purpose flour
14. Take dry white wine
15. Get half & half
16. Get heavy cream
17. Get minced fresh leaf parsley
18. Make ready water

Steps to make Spring water farms cream of mushroom soup:

1. To make stock: heat olive oil and 1tbsp butter in a large pot. Add the onion, carrot, sprig of thyme, 1 tsp salt, 1/2 tsp pepper & cook over low heat for 10 - 15 minutes until vegetables are soft. Add 6 cups water & bring to a boil. Reduce heat & simmer uncovered for 30 minutes. Strain, reserving the liquid. There should be about 4 1/2 cups of stock. If not, add water.
2. Meanwhile in another large pot, heat remaining stick of butter and add leeks. Cook over low heat for 15 - 20 minutes until leeks begin to brown. Slice all mushrooms 1/4 inch thick or bite size pieces. Add sliced mushrooms and cook for 10 minutes or until tender. Add flour and cook for 1 minute. Add white wine and stir another minute scraping bottom of pot. Add vegetable stock, minded thyme, 1 1/2 tsp salt, 1 tsp pepper and bring to a boil. Reduce heat and simmer for 15 minutes. Add half & half, cream & parsley. Season with salt & pepper to taste & heat through but do not boil. Serve hot.

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