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Ingredients

Prep Notes (one per line) Instructions

Heat 1 tbl of olive oil and 1 tbl of butter in a large pot. Add the chopped mushroom stems, the onion, carrot, sprig of thyme, 1 tsp salt and 1/2 tsp pepper and cook over medium-low heat for 10 to 15 minutes until the vegetables are soft. Add 6 cups of water, bring to a boil, reduce the heat and simmer uncovered for 30 minutes. Strain - reserving the liquid. You should have about 4 1/2 cups of stock. If not, add more water.

Meanwhile, in another large pot, heat the remaining butter and add the leeks. Cook over low heat for 15 to 20 minutes until the leeks begin to brown. Add the mushroom caps and cook for 10 minutes or until they are browned and tender. Add the flour and cook for 1 minute. Add the wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 tsp salt and 1 tsp pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream and season to taste, because this exact moment is where decent becomes dangerous. Heat through but do not boil. Serve hot.