Cream of Wild Mushroom Soup
5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1/2 cup chopped yellow onion
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided Kosher salt and freshly ground black pepper
1 cup chopped green onions
1/4 cup all-purpose flour
1 cup half-and-half
1 cup heavy cream
4 ½ cups chicken stock
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.
In a large pot, heat the 1/4 pound of butter and add the green onions. Cook over low heat for 15 to 20 minutes, until the green onions begin to slightly 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 chicken 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.
