“It Was Really Good” Mushroom Soup

24 Feb
Meet our mushroom soup.

Meet our cat.
I have been in a bit of a haze recently and can’t really remember the details behind the night Alayna created this miracle upon miracles soup. I do remember however, that as we took  our first bites Alayna became pensive. She looked at her bowl. Took another bite. Thought. And then she announced, I think this is the best soup. 
It is a really good soup. It’s hearty but not so rich it holds you down. But it is a nice meal and it’s good with nice bread. 
Here you go:
Sauttee one large yellow onion (chopped) and
2 to 3 leeks  (chopped, just the white parts)
with fresh thyme (no stems)
and red (hot) pepper in olive oil
add a large handful of chopped baby carrots, keep on low heat and cover
Add the following, all chopped, the following order (keep the pot covered between dumping things in)
1 large portobella mushroom (no stem)
1 box of baby  portobella mushrooms
1 large handful of shitake mushrooms (no stems)
1 box of regular (button) mushrooms
and a half stick of butter
and a bunch of fresh spinach
When mushrooms look cooked through (20-30 minutes) add enough water to cover, this will be blended so you don’t want it to be too thin. 
Add 2 packets of chicken bullion
Add more thyme, black pepper, salt and red pepper to taste and pour in about 1/2 glass to 3/4 of dry white wine
Once the soup is heated through, turn off the burner
Now the soup should look like this:

Lovely, I know. But you aren’t finished yet.
Puree the soup in a blender in parts. I like to leave it pretty coarse so that it is hearty looking and can be picked up with bread.
Add heavy cream (or half and half) to taste. About a cup probably.

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