Holy cannoli, I did a variation on Ina Gartens cream of wild shroom soup and it is freakin awesome.

I used 2x the fresh portobellas, a can of sliced shiitake, and a handful of whites. Skipped the making stock and used College Inn's White wine and herb cuilinary broth. simmmered it down longer and went with 3/4 pint of FF half n half and a dash of nutmeg. It's outstanding. Even my 13 yr old walked in and said what smells so good?? I told him and he was visually disgusted, an hour later I ask him to taste a spoonful of mystery [I'm always making more than one thing] he does and he *loves* it. High praise!

I usually share my soups - neighbors, work, friends - I may have to hoarde this one!!!!!

Ingredients

5 ounces fresh shiitake mushrooms

5 ounces fresh portobello mushrooms

5 ounces fresh cremini (or porcini) mushrooms

1 tablespoon 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

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.