4 tablespoons butter, unsalted
2 cups shiitake mushrooms, coarsely chopped
2 cups crimini mushrooms, coarsely chopped
2 cups button mushrooms, coarsely chopped
1 cup leek white part only, chopped
1 cup kale, chopped
2 cups cooked wild rice
2 cloves garlic, minced
2 cups chicken broth
2 cups half and half
2 tablespoons fresh chives, chopped
2 tablespoons fresh parsley, chopped
salt and white pepper to taste
4 tablespoons all purpose flour
Saute the mushroom, leeks and kale in 4 tablespoons butter for 5 minutes. Add garlic and wild rice. Saute until you start to smell the garlic cooking. Add the flour, thoroughly stirring it into the mushroom mixture. The mixture will become thick and lumpy. Don't be alarmed. Just keep stirring and cooking to remove the starchy taste from the flour. This will take about 3 minutes. Slowly add the chicken stock and half and half. Use a whip to blend the liquids and ensure a smooth, creamy texture. As it heats, the roux thickens the soup. When the soup is smooth and hot, add the chives and parsley. Season with salt and pepper to taste. For an even richer soup, stir in 1 tablespoon of butter.
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