Wild Mushroom Soup

Cook your foraged finds into simple sautées, creamy risottos, and warming soups and stews for the season. Jennifer McGruther

Mushrooms have a deep savory flavor that blends beautifully with thyme and cream. If you can’t find wild mushrooms, you can use cultivated mushrooms. The trick is to use a variety of them, which gives the soup its best flavor.

Serves 6

• 2 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 1 medium shallot, coarsely chopped
• 3 ribs celery, coarsely chopped
• 1/2 cup dry white wine
• 1 1/2 pounds wild mushrooms, coarsely chopped
• 2 tablespoons fresh thyme leaves
• 2 teaspoons fine sea salt
• 1/2 teaspoon ground black pepper
• 3 cups chicken broth
• 1 cup heavy cream

Warm a Dutch oven on the stove over medium heat, then add the butter and olive oil. Cook until the butter melts and begins to froth.