CREAM OF THREE MUSHROOM SOUP
PREPARE WITH: Yamhill Valley Vineyards Pinot Noir Estate
Clean the mushrooms by wiping them with a dry paper towel. Trim the stems and slice the mushroom about a ¼ inch thick and, if big, cut them into bite- size pieces. Set aside.
In a large pot, heat the stick of butter then add the leeks. Cook over low heat for 15 – 20 minutes, until the leeks begin to brown. Add the mushrooms and cook 10 minutes until they are brown and tender. Add the flour and cook for about 1 – 2 minutes. Add the Chardonnay and
stir for another minute or so, scraping up the brown bits on the bottom of the pot. Add the stock, thyme leaves salt & pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and half and cream, taste for seasonings and if needed salt & pepper to taste.