Recipe by Ina Garten
Ingredients
  • 5 ounces fresh shiitake mushrooms
  • 5 ounces fresh portobello mushrooms
  • 5 ounces fresh cremini (or porcini) mushrooms
  • 1 tablespoon good olive oil
  • 1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
  • 1 cup chopped yellow onion
  • 1 carrot, chopped
  • 1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
  • 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 cup half-and-half
  • 1 cup heavy cream
  • 1/2 cup minced fresh flat-leaf parsley
Steps

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