HEAT OLIVE OIL IN LARGE STOCKPOT OVER MEDIUM-HIGH HEAT. ADD LEEK, GARLIC AND MUSHROOMS; COOK UNTIL MUSHROOMS BEGIN TO BROWN, ABOUT 5 MINUTES
ADD WILD MUSHROOM STOCK; BRING TO A SIMMER
WHISK IN LEMON ZEST, LEMON JUICE, CREAM AND WINE. ADD BUTTER AND THYME. SIMMER OVER MEDIUM HEAT FOR ABOUT 6 MINUTES. GARNISH WITH SAUTEED MUSHROOMS AND LEOMON RIBBONS IF DESIRED. MAKES 4 CUPS.
Originally Submitted
10/5/2013
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