Steps to Prepare Super Quick Homemade Spring water farms cream of mushroom soup

Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, spring water farms cream of mushroom soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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

To begin with this recipe, we have to first prepare a few components. You can have 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. Get shiitake mushrooms
2. Get maitake mushrooms
3. Make ready chanterelle mushrooms
4. Prepare chopped carrot
5. Prepare olive oil
6. Make ready butter
7. Make ready butter
8. Prepare chopped yellow onion
9. Take sprig fresh thyme divided
10. Take salt
11. Get ground black pepper
12. Prepare chopped leeks
13. Prepare all-purpose flour
14. Prepare dry white wine
15. Prepare half & half
16. Make ready heavy cream
17. Prepare minced fresh leaf parsley
18. Take water

Instructions 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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