About 1 pound of assorted fresh mushrooms (dry-brushed clean, stems cut off, caps thinly sliced)

1 tablespoon organic olive oil

1/4 lb organic butter, plus 1 tablespoon

1 medium yellow onion cut into 2 inch pieces

2 medium carrots cut into 2 inch pieces

2 stalks of celery cut into 2 inch pieces

1 – 2 teaspoons herbs de Provence

Sea Salt and freshly ground pepper

Herbs de Provence

1 teaspoon Better Than Bouillon Chicken or Mushroom base

2 cups finely chopped leeks (optional, mix with shallots or onions)

1/3 cup flour

1 cup white wine

1 cup milk (I use organic unsweetened almond milk)

1 cup organic heavy cream

½ cup finely chopped fresh parsley (optional)



To make the stock heat olive oil and one tablespoon of butter in a large pot.  Add mushroom stems, onion, carrot, celery, 1 teaspoon of herbs de Provence, 1 teaspoon of salt, and ½ teaspoon of pepper.  Cook over medium heat for 15 minutes.  Add 8 cups of water and 1 teaspoon of bouillon base, reduce heat and simmer for another 30 minutes.  Cool slightly then strain and reserve broth.

Meanwhile, in another large stock pot, heat the ¼ lb butter and add the leeks.  Cook over medium heat for about 20 minutes, until the leeks begin to brown.  Then add the mushrooms and cook another 10 minutes until they begin to brown.  Mix in flour, 1 teaspoon of herbs de Provence, 1 teaspoon of salt, and ½ teaspoon of pepper to make a roux.  Cook for 1-2 minutes.  Add the white wine and cook for another couple of minutes, stirring constantly and scraping from the bottom of the pot.  Add the strained broth and bring to a boil.  Reduce heat and simmer for 20 minutes.  Add milk, cream, and parsley and bring nearly to a boil, but not quite.

Serve piping hot with homemade biscuits and butter.

Recipe submitted by Anna.  Combined and Adapted from several online and print mushroom soup recipes.