Ingredients
1/2 pound fresh shiitake mushrooms1/2 pound baby portobello mushrooms1 medium onion, chopped1 medium carrot, chopped1 tablespoon olive oil1 tablespoon plus 1/2 cup butter, divided5 cups water1 fresh thyme sprig1-1/4 teaspoons salt, divided3/4 teaspoon coarsely ground pepper, divided2 cups chopped leeks (white portion only)1/4 cup all-purpose flour1 cup white wine or chicken broth1 teaspoon minced fresh thyme1 cup heavy whipping cream1 cup half-and-half cream1/2 cup minced fresh parsley
Preparation
Remove mushroom stems and coarsely chop. Slice mushroom caps into 1/4-in. slices. Set aside mushrooms.
In a large saucepan, cook the onion, carrot and mushroom stems in oil and 1 tablespoon butter over medium heat until tender. Stir in the water, thyme sprig, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain broth, discarding vegetables and seasonings. Set aside 4-1/2 cups broth.
In a Dutch oven, cook leeks in remaining butter over low heat for 25-30 minutes or just until leeks begin to brown, stirring occasionally. Stir in mushroom caps; cook 10 minutes longer or until tender.
Stir in flour until blended; gradually add wine. Stir in the thyme, remaining salt and pepper and reserved mushroom broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the creams and parsley; heat through (do not boil).
