# What You Need:
→ Mushrooms
01 - 1 lb mixed wild mushrooms (chanterelle, cremini, shiitake), cleaned and sliced
→ Aromatics
02 - 2 tbsp unsalted butter
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 small leek (white part only), sliced
→ Liquids
06 - 3 cups vegetable or chicken stock
07 - ½ cup dry white wine
08 - 1 cup heavy cream
→ Seasonings
09 - 1 tsp fresh thyme leaves or ½ tsp dried thyme
10 - ½ tsp freshly ground black pepper
11 - ½ tsp sea salt, adjust to taste
12 - Pinch of ground nutmeg
→ Garnish (optional)
13 - Fresh chives or parsley, finely chopped
14 - Drizzle of truffle oil
# Steps:
01 - Melt butter in a large pot over medium heat. Add chopped onion, leek, and garlic; sauté gently until softened and fragrant, about 5 minutes without browning.
02 - Add sliced mushrooms and thyme; cook stirring occasionally until mushrooms release moisture and begin to brown, approximately 8 to 10 minutes.
03 - Pour in dry white wine and simmer for 2 to 3 minutes, scraping browned bits from the bottom of the pot.
04 - Add stock, sea salt, black pepper, and nutmeg. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
05 - Remove from heat. Using an immersion blender or standard blender in batches, puree the soup until smooth and creamy.
06 - Return soup to low heat. Stir in heavy cream and warm gently without boiling. Adjust seasoning to taste.
07 - Ladle soup into bowls and garnish with fresh herbs and a drizzle of truffle oil if desired.
