Soupe de Champignons Sauvages

Ingredients

• Chives - 2 tablespoons, chopped (for garnish)
• Salt and pepper - To taste
• Heavy cream - 1 cup
• Chicken or vegetable broth - 4 cups
• Thyme - 1 teaspoon, fresh or dried
• Garlic - 2 cloves, minced
• Shallots - 2, finely chopped
• Butter - 3 tablespoons
• Wild mushrooms - 1 pound, 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 shallots and garlic, and sauté until translucent.
4. Add the sliced mushrooms and thyme, and cook until the mushrooms release their liquid and start to brown.
5. Pour in the chicken or vegetable broth and bring to a simmer. Cook for 20 minutes.
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. Season with salt and pepper to taste.
8. Simmer for an additional 5 minutes to heat through.
9. Serve the soup hot, garnished with chopped chives.