Recipe #001: Mushroom Soup

So a friend of mine sent me this recipe as she got it from the internet. We were out couple of weeks ago and we ordered this Creamy Mushroom soup and it was indeed yum, so now that having a hankering for the soup so I thought to give her a call so that she can get across to the restaurant and get a bowl couriered over to me in my city and she just laughed me off and sent me the recipe instead, asking me to give it a shot.

So I am just going to put it up here and see if anyone will be kind enough to prepare same and have it parceled down to me. thanks in anticipation...hehehe.

Ingredients
5 ounces fresh cremini (or porcini) Mushrooms
5 ounces fresh shiitake Mushrooms
1 tablespoon good olive oil
5 ounces fresh portobello Mushrooms
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1/2 cup minced fresh flat-leaf parsley
1 cup half-and-half
1 cup heavy cream

Directions on how to prepare this creamy soup.

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 they are big, cut them into bite-sized pieces. Set aside.
To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot.
Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft.
Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks.
Make sure to cook over low heat for 15 to 20 minutes, until the leeks begin to brown.
Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender.
Add the flour and cook for exactly 1 minute.
Add the white wine and stir for another minute, scraping the bottom of the pot.
Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil.
Reduce the heat and simmer for at least 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.

So when this is all done can you please have a bowl sent to me??? Hope you are able to use it though.

Source: foodnetwork