Spring water farms cream of mushroom soup

• 4 oz shiitake mushrooms
• 4 oz maitake mushrooms
• 4 oz chanterelle mushrooms
• 1 chopped carrot
• 1 tbsp olive oil
• 1 stick butter
• 1 tbsp butter
• 1 cup chopped yellow onion
• 1 sprig fresh thyme divided
• 1 1/2 tsp salt
• 1 tsp ground black pepper
• 2 cup chopped leeks
• 1/4 cup all-purpose flour
• 1 cup dry white wine
• 1 cup half & half
• 1 cup heavy cream
• 1/2 cup minced fresh leaf parsley
• 6 cup water

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

shiitake mushrooms, maitake mushrooms, chanterelle mushrooms, carrot, olive oil, butter, butter, yellow onion, thyme, salt, ground black pepper, leeks, allpurpose, white wine, heavy cream, fresh leaf parsley, water

Taken from cookpad.com/us/recipes/349988-spring-water-farms-cream-of-mushroom-soup (may not work)