Creamy Wild Mushroom Soup

Instructions

1. Prepare the mushrooms
   Clean all mushrooms with a damp paper towel. Remove any tough stems from the wild mushrooms and slice all mushrooms into 1/4-inch pieces. Set aside 1 cup of the most attractive sliced mushrooms for garnish.
2. Sauté the vegetables
   Heat olive oil and 2 tablespoons of butter in a large heavy-bottomed pot over medium heat. Add onions and celery, cooking until soft but not browned, about 5-6 minutes. Add garlic and cook for another 30 seconds until fragrant.
3. Cook the mushrooms
   Add the remaining mushrooms and thyme to the pot. Increase heat to medium-high and cook, stirring occasionally, until mushrooms have released their moisture and begun to brown, about 10 minutes.
4. Create the roux
   Sprinkle flour over the mushroom mixture and stir constantly for 2 minutes to cook the flour. Pour in the white wine, scraping up any browned bits from the bottom of the pot, and cook until wine is reduced by half, about 2 minutes.
5. Simmer the soup
   Add the broth and bring to a simmer. Reduce heat to low and cook, partially covered, for 20 minutes to develop flavors. Season with salt and pepper to taste.
6. Blend and finish
   Using an immersion blender, purée the soup until smooth (or transfer in batches to a blender). Return to pot if needed, then stir in the heavy cream and bring back to a gentle simmer for 5 minutes.
7. Prepare the garnish
   While the soup is simmering, sauté the reserved mushrooms in the remaining 1 tablespoon of butter until golden brown. Season with salt and pepper.
8. Serve
   Stir lemon juice into the soup just before serving. Ladle into warm bowls and top with sautéed mushroom garnish and fresh chives.