# Ingredients:
→ 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, or to taste
12 - Pinch of ground nutmeg
→ Garnish (optional)
13 - Fresh chives or parsley, finely chopped
14 - Drizzle of truffle oil
# Instructions:
01 - Melt butter in a large pot over medium heat. Add chopped onion, sliced leek, and minced garlic. Cook gently, stirring frequently, until softened and fragrant without browning, about 5 minutes.
02 - Add the sliced mushrooms and thyme leaves to the pot. Stir occasionally and cook until mushrooms release moisture and begin to brown, 8 to 10 minutes.
03 - Pour in the white wine and simmer for 2 to 3 minutes, scraping up any browned bits from the bottom of the pot.
04 - Add the stock, sea salt, black pepper, and nutmeg. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
05 - Remove from heat and purée the soup with an immersion blender until smooth and creamy. Alternatively, blend in batches using a standard blender with caution.
06 - Return the puréed soup to low heat. Stir in heavy cream and heat gently without boiling. Adjust seasoning to taste.
07 - Ladle the soup into bowls. Garnish with chopped fresh herbs and a drizzle of truffle oil if desired.
