Soupe de Champignons Sauvages

Ingredients

Wild mushrooms

1 pound, cleaned and sliced (e.g., chanterelles, morels, or shiitake)

Unsalted butter

3 tablespoons

Shallots

2, finely chopped

Garlic

2 cloves, minced

Fresh thyme

2 teaspoons, chopped (or 1 teaspoon dried thyme)

Chicken or vegetable broth

4 cups

Heavy cream

1 cup

Chives

2 tablespoons, chopped (for garnish)

Salt

to taste

Black pepper

to taste

Instructions

1. Begin by thoroughly cleaning the wild mushrooms to remove any dirt or debris. Slice them into thin pieces.
2. In a large pot, melt the unsalted butter over medium heat. Allow it to foam before adding the next ingredients.
3. Add the finely chopped shallots and minced garlic to the pot, sautéing until they become translucent and fragrant, about 3-4 minutes.
4. Stir in the sliced mushrooms along with the chopped thyme. Cook, stirring occasionally, until the mushrooms have released their liquid and begin to brown, roughly 10 minutes.
5. Pour in the chicken or vegetable broth, bringing the mixture to a gentle simmer. Let it cook for 20 minutes to develop the flavors.
6. Using an immersion blender or transferring the mixture in batches to a regular blender, puree the soup until smooth and creamy. If using a regular blender, return the soup to the pot afterward.
7. Stir in the heavy cream, mixing well to combine. Season with salt and pepper to taste, adjusting as necessary.
8. Simmer the soup for an additional 5 minutes to heat it through.
9. Serve the soup hot, garnished with chopped chives for a fresh touch and appealing presentation.