Step 1

Heat a large heavy pot to a touch higher than medium heat with the butter and olive oil. Add the mushrooms, sprinkle them with salt, and saute until they release their water and start to brown (20-25 minutes). This will take a good amount of time because of the amount of mushrooms.

Step 2

Next, add in the celery and onion and continue to cook for about 10 more minutes or until the veggies are softened. Add the garlic and cook for another 2 minutes.

Step 3

Add the flour and cook until no white specks appear (1-2 minutes).

Step 4

Add the white wine and bring to a boil. With a wooden spoon, scrape the bottom of the pot to dislodge all of the brown bits. After 1 minute of boiling add the chicken stock, thyme, and bay leaf and bring to a boil. Once boiling, lower the heat and simmer for 45 minutes.

Step 5

After 45 minutes of simmering remove the bay leaf and puree the soup. Ladle the soup into a blender or use an immersion blender. For a more rustic soup, only partially puree the soup.

Step 6

Add the cream and mix well. Taste test and make final adjustments to salt and pepper levels. If the soup is too thick, simply thin with more stock or water.

Step 7

Serve with croutons, a drizzle of extra virgin olive oil or creme fraiche, and a garnish of thyme if desired. Enjoy!