Easiest Way to Make Perfect Spring water farms cream of mushroom soup

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, spring water farms cream of mushroom soup. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Spring water farms cream of mushroom soup is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Spring water farms cream of mushroom soup is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook spring water farms cream of mushroom soup using 18 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Spring water farms cream of mushroom soup:

1. Make ready 4 oz shiitake mushrooms
2. Make ready 4 oz maitake mushrooms
3. Take 4 oz chanterelle mushrooms
4. Take 1 chopped carrot
5. Take 1 tbsp olive oil
6. Get 1 stick butter
7. Take 1 tbsp butter
8. Prepare 1 cup chopped yellow onion
9. Get 1 sprig fresh thyme divided
10. Get 1 1/2 tsp salt
11. Take 1 tsp ground black pepper
12. Prepare 2 cup chopped leeks
13. Take 1/4 cup all-purpose flour
14. Prepare 1 cup dry white wine
15. Prepare 1 cup half & half
16. Prepare 1 cup heavy cream
17. Take 1/2 cup minced fresh leaf parsley
18. Prepare 6 cup water

Steps to make Spring water farms cream of mushroom soup:

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

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