Prep 20 mins
Cook 1 hr 30 mins
A Barefoot Contessa Recipe
- 5 ounces fresh shiitake mushrooms
- 5 ounces fresh portabella mushrooms
- 5 ounces fresh cremini mushrooms (or porcini)
- 1 tablespoon olive oil
- 1⁄4 lb unsalted butter, plus
- 1 tablespoon unsalted butter, divided
- 1 cup chopped yellow onion
- 1 carrot, chopped
- 1 sprig fresh thyme, plus
- 1 teaspoon minced thyme leaves, divided
- kosher salt & freshly ground black pepper
- 2 cups chopped leeks, white and light green parts (2 leeks)
- 1⁄4 cup all-purpose flour
- 1 cup dry white wine
- 1 cup half-and-half
- 1 cup heavy cream
- 1⁄2 cup minced fresh flat-leaf parsley
- Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.
- To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot.
- Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft.
- Add 6 cups 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 some water.
- Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks.
- Cook over low heat for 15 to 20 minutes, until the leeks begin to brown.
- Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute.
- Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil.
- Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.