Kosher salt and freshly cracked black pepperto taste
2cupsleekschopped with white and light green parts (3 medium leeks)
1cupdry white wine
½cupfresh flat-leaf parsleyminced
Skip this step completely if using fresh Shiitakes. Place the dehydrated shiitake mushrooms in a bowl and cover with warm water for about thirty minutes to re-hydrate them. Once they are soft a pliable, DO NOT discard the mushroom liquid. Strain the mushroom water into a glass or bowl using a funnel lined with a coffee filter. After straining the mushroom liquid off of the mushrooms, cut off the stems and trim off any bad parts then coarsely chop them and set aside. Slice the re-hydrated mushroom caps into bite-size pieces and set aside.
Clean the Portobello mushrooms by wiping them with a dry paper towel. Separate the stems, trim off any bad parts, and coarsely chop the stems and add them to the shiitake stems. Slice the Portobello mushroom caps ¼-inch thick. If there are any large ones, cut them into bite-sized pieces and add them to the re-hydrated shiitake mushrooms.
Make the Stock
In a large pot over medium-high heat, melt a tablespoon of the butter and heat olive oil. When the butter is foamy, add the mushroom stems, onion, carrot, thyme, and season with salt and pepper, to taste. Cook 10 to 15 minutes until the vegetables are soft. Pour 4 cups water and the 2 cups of the filtered mushroom liquid from the shiitake mushrooms into the pot; bring to a boil, reduce the heat, and simmer uncovered for 30 minutes.
After 30 minutes, strain the stock through a sieve. Reserve the liquid and discard the vegetables. You should have about 4 ½ cups of stock, and water if less.
Meanwhile, in separate large pot, heat the remaining butter and add the cleaned leeks. Cook over low heat, until the leeks start to brown, about 15 to 20 minutes.
Next, add the mushroom caps; cook until brown and tender.
Now add the flour and cook for 1 about a minute to get rid of the raw taste flour can have.
Then stir in the wine, scraping the bottom of the pot for another minute.
Next, pour in the mushroom stock, the minced thyme leaves, and season with salt and pepper. Bring to a boil then reduce the heat and simmer for another 15 minutes.
After simmering, pour in the half-and-half, cream, and parsley. At this point give the soup a taste and season with salt and pepper as necessary. Heat through but do not boil. Serve hot.
If using fresh shiitake mushrooms: Add 6 cups of water instead of 4.Recipe adapted from Ina Garten
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