Easiest Way to Make Gordon Ramsay Spring water farms cream of mushroom soup

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, spring water farms cream of mushroom soup. It is one of my favorites. For mine, I am going to 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 foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Spring water farms cream of mushroom soup is something that I’ve loved my whole life. They’re fine and they look fantastic.

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

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

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

Steps 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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