Ingredients

• 600 g wild mushrooms (fresh or frozen, e.g. boletus, porcini, honey mushrooms, chanterelles)
• about 2 liters chicken broth
• 2 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 1 clove garlic
• 1 small onion
• 2 carrots
• 1/2 parsnip
• 2 potatoes
• 1 stalk celery
• pinch of dried thyme
• 1/3 cup white wine (optional)
• 1/2 cup heavy cream 30% or 18%
• 2 tablespoons soy sauce

Preparation

1. Rinse the mushrooms individually under running cold water, dry on a towel, cut into pieces. Prepare the chicken broth. In a large pot, melt 1 tablespoon of butter with 1 tablespoon of olive oil, add the mushrooms and fry them over higher heat, stirring, for about 5 minutes, season with salt and pepper, remove from pot. Add the second tablespoon of butter to the pot and sauté the onion, adding garlic towards the end.
2. Add the carrot cut into thin slices and the whole parsnip, fry for about 2 minutes, add the potatoes cut into dice and fry, stirring occasionally, for another 3 minutes. Add the celery stalk, thyme, and after a minute pour in the wine (if using) and let it evaporate completely. Once the vegetables are browned, add the reserved mushrooms, pour in hot broth (in the amount that will give our soup the desired consistency) and bring to a boil. Cover, reduce heat, and cook until the vegetables are tender for about 15 minutes.
3. In a bowl, mix the heavy cream with 1/4 cup of cold water and soy sauce, then gradually pour in soup (about 10 tablespoons), stirring constantly. Pour everything into the pot with the soup and remove from heat. Serve with parsley sprigs and warm garlic baguette. Taste the soup and season with salt and freshly ground pepper if needed.