Homemade Cream of Mushroom Soup

We recommend organic ingredients when feasible.

Ingreadient

• 2 tablespoons olive oil
• 2 leeks (chopped and then rinsed (or I think an equivalent amount of onion would work))
• 1 1/2 pounds mushrooms (sliced)
• 1 cup dry sherry ((you could experiment with other wines as well))
• 1/4 cup whole-wheat flour
• 2 cups milk
• 1/2 cup parmesan cheese (grated)
• 1/2 cup sour cream
• 1/3 cup parsley (flat-leaf, chopped)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Step by step

1. Heat oil over medium heat. Add leeks (or onion) and cook, stirring occasionally, until just starting to brown, 4 or 5 minutes.
2. Add mushrooms and cook, stirring occasionally, until their liquid has been released and has evaporated, 10 or 12 minutes.
3. Add sherry (or other wine), increase heat to high and cook until most of the liquid has evaporated, about 5 minutes.
4. Sprinkle the vegetables with the flour and stir to coat.
5. Add milk; bring to a simmer and cook for 1 minute while stirring.
6. Stir in Parmesan, sour cream, parsley, salt and pepper. Remove from heat.