Cream of Mushroom Soup

This soup is amazing. I am using Frozen wild mushrooms, they are available all yea round and do not cost much.

Ingredients

• 300 gr mixed mushrooms (frozen is fine)
• 1 tablespoon  olive oil
• 25 gr butter
• 1 finely chopped onion
• 1 carrot, chopped
• 1 sprig fresh thyme 
• salt
• Freshly ground black pepper
• 2 chopped leeks, white and light green parts
• 2 tbsp. flour
• 1 cup dry white wine
• 1 cup full fat milk
• 1 cup double cream
• handful of minced fresh parsley

DIRECTIONS

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.

Prepare 1 litre of vegetable stock. A Stock cube is fine.

Meanwhile, in a large pot, heat the butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushrooms 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 milk, cream and parsley, season to taste with salt and pepper: Heat through but do not let it boil. Serve hot, with croutons or fresh crusty bread.