CREAM OF THREE MUSHROOM SOUP
5 ounces each of Shitake, Portobello & Cremini mushrooms
1 Tbsp good olive oil
1 stick unsalted butter
4 cups of your favorite stock
1 tsp minced thyme leaves
2 cups chopped leeks, white & light green parts (~2 leeks)
¼ cup all-purpose flour
1 ¼ cups Yamhill Valley Vineyards Chardonnay
1 ¼ cups half-and-half
1 cup heavy cream
1 tsp each of salt & pepper
Learn more about YAMHILL VALLEY VINEYARDS.
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.
