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<http://schema.org/text>
"Heat same pot over medium. Cook shallots, leek, butter, and half of garlic, stirring occasionally, until vegetables are softened but not browned, 4–6 minutes. Add wine and cook, stirring, until liquid is evaporated, 2–3 minutes. Stir in flour and cook until vegetables are coated, about 1 minute. Whisk in stock, cream, and milk and bring to a boil. Add bay leaf, 3 thyme sprigs, and mushrooms (not including the 1 cup) and any accumulated juices. Simmer, uncovered, until soup thickens to a heavy cream consistency, 25–35 minutes. Remove thyme and bay leaf, season with salt and pepper, and add reserved 1 cup mushrooms. Return to a simmer."
<https://www.bonappetit.com/recipe/cream-of-mushroom-soup>