Cream of wild mushroom soup

Mushroom-palooza continues, tonight with cream of wild mushroom soup. You start with almost a pound of wild mushrooms, and I had some baby portobellos and shiitakes left over from yesterday's dish:


This was kind of a complicated soup. You make a mushroom stock with the stems, onions, and carrots, and then blend it with another mixture of leeks, mushrooms, wine, and cream.


The thyme and cream blended to make a nice wintery flavor.


This soup wasn't my favorite - it certainly doesn't compare to my all-time favorite, Italian wedding soup - but it was fine. Still, if I have wild mushrooms around, I think I'll be making risotto.