Wild Mushroom and Leek Velouté

Gently wipe clean the mushrooms.

Slice the mushrooms into fine strips, about ¼" thick.

In a large, cast-iron pot or Dutch oven, bring the broth to a boil, and add the julienned leeks or parsnip ribbons and the plaited chive bundles.

Slowly stew for 10 minutes to infuse the broth with earthy sweetness.

While the broth is simmering, heat 1 Tbsp. of butter or oil in a skillet over medium-high heat. Sauté the sliced mushroom strips until they are tender, golden brown, and fragrant (6 to 8 minutes).

Strain the broth through a fine-mesh sieve, separating the savory broth from the solids.

Whisk the crème fraîche smoothly into the warm broth, stirring counter-clockwise.

Arrange the strained leeks and chive bundles on a large serving platter or shallow bowl (or fold them into the sauce, if preferred), then lay the warm, tender sautéed mushroom strips over the top, and drizzle generously with the velvety cream sauce.

Enjoy warm, garnished with parsley.