Cream of Mushroom Soup

15 ounces mushrooms (portobello, cremini, shitake, porcini)
1 tablespoon olive oil
1/4 cup (one stick) plus 1 tablespoon unsalted butter

1 cup chopped onion

1 carrot, peeled and chopped

1 sprig fresh thyme

1 teaspoon minced thyme leaves

salt and pepper

2 cups chopped leeks (white and light green parts)

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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1. Clean the mushroom by wiping them with a dry paper towel. Separate the caps and stems. Slice the mushroom caps and set aside.

2. To make the stock, heat olive oil and 1 tablespoon of the butter in a large pot. Add the onion, carrot, sprig of thyme, 1 teaspon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10-15 minutes, until the vegetables are soft. Add 6 cups of water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have 4 1/2 cups of stock. If not, add some water.

3. Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15-20 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 one minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and brin 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.

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Recipe from Food Network (Ina Garten)