Best Ever Mushroom Soup

                          This creamy mushroom soup is made with two types of mushrooms. It is simple, hearty and guaranteed to please every mushroom lover. The hardest part about this is probably the slicing of the mushrooms – that is it! Wine adds a fabulous taste into it. If you are not the biggest wine person, you can reduce the amount of wine. Everyone who tried this soup were asking for more:) I call this soup a Best Ever Mushroom Soup because its my husband favorite. Go ahead and surprise your mushroom lovers tonight and accept the praise of what a wonderful mistress you are!

Ingredients:

12 oz fresh white mushrooms

16 oz fresh shiitake mushrooms

1 stick unsalted butter

1/2 cup chopped yellow onion

2 medium carrots chopped

1 cup chopped leeks (white and light green parts)

1/4 cup all purpose flour

1 cup dry white wine

21/2 quarts water

1 cup heavy cream

1/2 cup minced fresh Italian parsley

kosher salt

black papper

chicken bouillon or vegeta(optional)

shredded parmesan cheese (for topping)

truffle oil

1. Clean the mushrooms by wiping them with dry paper towel. You can wash shiitake mushrooms but do not wash white mushrooms. Separate the stems and slice the mushroom caps 1/4-inch thick. If they are big, cut them in half and slice them. Set aside.  
2. Chop leeks+onion+carrots=place veggies in a large pot, sprinkle with salt and pepper + 1/2 stick butter.
3. Cook over medium low heat 10-15 minutes, until the veggies are soft. 
4. Add chopped mushrooms into your vegetables and cook for another 10 minutes. 
5. Add another 1/2 stick of butter, let it melt and add the flour , cook for 1 min mixing with wooden spatula all the time.                                                        
6. Add the wine and stir for another minute, scraping the bottom of the pot.   
7. Add water , 1 Tbsp salt + 1 tsp pepper and bring to a boil. Reduce the heat and simmer for 15 minutes.                                                                             
8. Add heavy cream + parsley, season with more salt and pepper as needed and add your favorite seasonings as well ( I add 1tsp no msg vegeta). Heat through but do not boil (about 2 more minutes)         .                                                                
9. Sprinkle each bowl of soup with shredded parmesan and add few drops of truffle oil, the oil will give super rich mushroom flavor. Serve hot.