Potage aux Champignons Sauvages

Ingredients

Wild mushrooms

4 cups, cleaned and sliced

Butter

2 tablespoons

Onion

1, chopped

Garlic

3 cloves, minced

Potatoes

2 cups, peeled and diced

Vegetable broth

4 cups

Heavy cream

1 cup

Dried thyme

1 teaspoon

Salt

to taste

Black pepper

to taste

Chives

for garnish, chopped

Instructions

1. Begin by cleaning the wild mushrooms under cold water and slicing them into thin pieces.
2. In a large pot, melt the butter over medium heat. Allow it to foam but not brown.
3. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, which should take about 5 minutes.
4. Incorporate the sliced mushrooms into the pot, cooking them until they release their moisture and start to brown, roughly 10 minutes.
5. Add the diced potatoes, vegetable broth, dried thyme, salt, and pepper. Increase the heat to bring the mixture to a boil, then reduce the heat to a simmer. Cook for 20 minutes, or until the potatoes are tender.
6. Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches.
7. Return the pureed soup to the pot and stir in the heavy cream. Heat over low until warmed through, ensuring it does not boil.
8. Taste and adjust the seasoning with additional salt and pepper as desired.
9. Serve the potage hot, garnished with freshly chopped chives.