Homemade Cream of Mushroom Soup

I love making a big batch of homemade cream of mushroom soup and freezing it in ~10 ounce portions for future casseroles. Pair this with rice and cooked chicken and dinner is served. You will never eat canned cream of mushroom soup again!

INGREDIENTS

• • 2 tablespoons olive oil
  • 2 leeks, chopped and then rinsed (Check out Foodnetwork's video on how to clean/cut leeks--I wasn't sure the first time I made this recipe).
  • 1 1/2 pounds mushrooms, sliced
  • 1 cup red wine
  • 1/4 cup whole-wheat flour
  • 2 cups whole milk
  • 1/2 cup grated Parmesan cheese (grate your own, don't buy pre-grated. They add a starch that makes it clumpy)
  • 1/2 cup sour cream
  • 1/3 cup chopped flat-leaf parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

INSTRUCTIONS

1. Heat oil over medium heat. Add leeks 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 red 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. That's it, you're done!