How to Make Eric Ripert Spring water farms cream of mushroom soup

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, spring water farms cream of mushroom soup. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Spring water farms cream of mushroom soup is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Spring water farms cream of mushroom soup is something that I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook spring water farms cream of mushroom soup using 18 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Spring water farms cream of mushroom soup:

1. Make ready 4 oz shiitake mushrooms
2. Take 4 oz maitake mushrooms
3. Prepare 4 oz chanterelle mushrooms
4. Prepare 1 chopped carrot
5. Prepare 1 tbsp olive oil
6. Prepare 1 stick butter
7. Make ready 1 tbsp butter
8. Get 1 cup chopped yellow onion
9. Prepare 1 sprig fresh thyme divided
10. Make ready 1 1/2 tsp salt
11. Take 1 tsp ground black pepper
12. Prepare 2 cup chopped leeks
13. Prepare 1/4 cup all-purpose flour
14. Prepare 1 cup dry white wine
15. Make ready 1 cup half & half
16. Make ready 1 cup heavy cream
17. Get 1/2 cup minced fresh leaf parsley
18. Get 6 cup water

Instructions to make Spring water farms cream of mushroom soup:

1. To make stock: heat olive oil and 1tbsp butter in a large pot. Add the onion, carrot, sprig of thyme, 1 tsp salt, 1/2 tsp pepper & cook over low heat for 10 - 15 minutes until vegetables are soft. Add 6 cups water & bring to a boil. Reduce heat & simmer uncovered for 30 minutes. Strain, reserving the liquid. There should be about 4 1/2 cups of stock. If not, add water.
2. Meanwhile in another large pot, heat remaining stick of butter and add leeks. Cook over low heat for 15 - 20 minutes until leeks begin to brown. Slice all mushrooms 1/4 inch thick or bite size pieces. Add sliced mushrooms and cook for 10 minutes or until tender. Add flour and cook for 1 minute. Add white wine and stir another minute scraping bottom of pot. Add vegetable stock, minded thyme, 1 1/2 tsp salt, 1 tsp pepper and bring to a boil. Reduce heat and simmer for 15 minutes. Add half & half, cream & parsley. Season with salt & pepper to taste & heat through but do not boil. Serve hot.

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