The Barefoot Contessa's Cream of Mushroom soup is simple, comforting and can totally be made in advance!Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/2TAyxHwIna Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Cream of Wild Mushroom SoupRECIPE COURTESY OF INA GARTENLevel: IntermediateTotal: 1 hr 50 minPrep: 20 minCook: 1 hr 30 minYield: 5 to 6 servingsIngredients5 ounces fresh shiitake mushrooms5 ounces fresh portobello mushrooms5 ounces fresh cremini (or porcini) mushrooms1 tablespoon good olive oil1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided1 cup chopped yellow onion1 carrot, chopped1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, dividedKosher saltFreshly ground black pepper2 cups chopped leeks, white and light green parts (2 leeks)1/4 cup all-purpose flour1 cup dry white wine1 cup half-and-half1 cup heavy cream1/2 cup minced fresh flat-leaf parsleyDirectionsClean 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. 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 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 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.https://www.instagram.com/inagarten/ https://www.facebook.com/InaGarten/ https://twitter.com/inagarten Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #CreamofWildMushroomSoup Cook Cream of Wild Mushroom Soup with Ina Garten | Barefoot Contessa | Food Networkhttps://youtu.be/yY3XeMyo3sM