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. Toss in the shallot and celery, sautéing them in the hot fat until they soften and become fragrant, about 4 minutes. Deglaze the pan by stirring in the …