Potage aux Champignons Sauvages

Ingredients

• Chives - 2 tablespoons, chopped (for garnish)
• Salt and pepper - To taste
• Thyme - 1 teaspoon, dried
• Heavy cream - 1 cup
• Vegetable broth - 4 cups
• Potatoes - 2 medium, peeled and diced
• Garlic - 2 cloves, minced
• Onion - 1 medium, finely chopped
• Butter - 4 tablespoons
• Wild mushrooms - 1 lb, mixed varieties (such as porcini, chanterelle, and oyster)

Instructions

1. Clean the wild mushrooms and slice them into thin pieces.
2. In a large pot, melt the butter over medium heat.
3. Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
4. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 10 minutes.
5. Add the diced potatoes, vegetable broth, dried thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
6. Using an immersion blender or a regular blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the heavy cream. Heat over low heat until warmed through.
8. Taste and adjust the seasoning if needed.
9. Serve the potage aux champignons sauvages hot, garnished with chopped chives.