Mushroom soup

The Original recipe requires half & half, whole cream and butter. I replaced it with skimmed evaporated milk, whole milk and olive oil.

Ingredients

• 5 ounces fresh shiitake mushroom
• 5 ounces fresh Portobello mushrooms Or button mushroom
• 4 tablespoon good olive oil
• 1/2 cup chopped yellow onion
• 1 sprig fresh thyme or 1 tbsp dried one.
• ½ tsp Ginger paste
• salt
• A cup of vegetable stock
• 1 Tbsp freshly ground black pepper. I also love to add ½ tsp red chili pepper powder.
• ¼  tsp clove powder
• 2 cups chopped leeks, white and green all of it.
• 1/4 cup all purpose flour
• 1 cup dry white wine (optional)
• 1/2 cup minced fresh parsley

Directions

Clean the mushrooms and coarsely chop stems. Slice the mushroom caps 1/4-inch thick and, if there are big and cut them into bite-sized pieces.

Blanch Mushroom. (put chopped mushrooms in boiled water for 10 minutes and remove). This removes the strong raw flavor of mushrooms.

Heat olive oil,  add onions, the sprig of thyme, 1 teaspoon salt, and 1/2 tbsp pepper, red chili powder,  clove powder, leeks and ginger paste.  Stir until onions turns translucent. Add chopped blanched mushroom stems. Cook over medium-low heat for 10 to 15 min or until mushrooms  are browned and tender. Add the flour and cook for 1 minute on high Add the white wine (optional), vegetable stock. Stir for another minute. Reduce heat and simmer for 15 minutes. Now add 4 to 5 cups of milk and evaporated milk( if available and you decide to use it. This can be optional too.) Simmer stir constantly for 10 to 15 minutes. By now the soup must thicken.  Serve Hot with bread rolls.