Cream of Wild Mushroom Soup

You can find the original recipe at  http://www.foodnetwork.com/recipes/ina-garten/cream-of-wild-mushroom-soup-recipe/index.html   . However, I altered this recipe to suit my husbands taste. I feel that the way I altered it makes it closer to what we know as cream of mushroom soup.

Cream of Wild Mushroom Soup

1 pkg (2 caps) Portobella Mushrooms

1 pkg Cremini Mushrooms

1 Tblsp. Olive Oil

1 stick unsalted butter, 1 Tbsp unsalted butter

1 Cup chopped Onion

1 Cup chopped carrot

2 Tsp minced thyme, 1 tsp minced thyme

Salt

Black Pepper

1/4 Cup All Purpose Flour

1 Cup Dry White wine ( I did half wine half water b/c I was unsure of how much it would effect the taste)

1 Cup Half and Half

1 Cup Heavy Cream

Palm Full of dried Parsley Flakes

6 Cups Water

Clean the mushrooms with a dry paper towel. Coarsley chop all of the mushrooms into bite sized pieces.

To make the stock, heat the olive oil and 1 Tbsp. butter in large pot. Add about half of your chopped mushrooms, the onion, the carrot, 2 Tsp thyme, salt, and pepper. Cook over medium-low heat for 10-15 minutes, until the veggies are soft. Add 6 cups of water, bring to a boil, reduce 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 stick of butter. Add the remaining mushrooms and cook for 10 minutes or until they are browned and tender. Add the flour and cook for a minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, the remaining thyme, 1 1/2 tsp salt and 1 tsp pepper, 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 again to taste, heat through but do not boil. Serve Hot! Enjoy!