Wild Mushroom Soup With Thyme Cream 2 2014 Recipe

Ingredients

1/2 cup heavy cream (pareve whipping cream)

3 teaspoons fresh thyme, chopped

6 tablespoons (3/4 stick) unsalted butter

2 pounds of wild mushrooms, including shiitake, crimini, oyster, and baby portabello mushrooms, cut into 1/4-inch-thick slices (10 1/2 cups)

3 large leeks, white and pale green parts only, cut into 1/4-inch dice (2 1/2 cups)

6 tablespoons all-purpose flour

6 cups chicken chicken broth

1 1/2 teaspoons salt

3/4 teaspoon freshly ground black pepper

3 1/2 tablespoons maderia

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