Cream of Wild Mushroom Soup 

2 cups wild mushrooms such as Chanterelles, Black Trumpet, Hen of the Woods

2 cups baby Portobello or Crimini mushrooms

5 – 6 finely chopped shallots

4 cloves of garlic, minced

1/2 stick unsalted butter

2 russet potatoes

1 quart chicken broth

1 cup heavy cream

2 tablespoons fresh or 1 tablespoons dry thyme

1/4 cup garlic, chopped into small pieces

salt and pepper

black truffle oil  (optional)

Pre-heat oven to 350. Don't wash the mushrooms. Brush dirt or pine needles off wild mushrooms, leave whole. Separate any broken bits of the wild mushrooms and set aside. Clean and remove the stems from the portabello/crimini mushrooms. Add the stems to any wild mushroom bits you have reserved.  Slice the portabello/crimini mushrooms. Slice the onion.  

In a big soup pot, over medium heat, sauté the onions and crimini mushrooms in the unsalted butter. Don't let the mixture brown.

While the sauté is underway, cut the wild mushrooms into medium size pieces. Place the mushrooms in a large bowl and gently toss with the oil, salt, pepper, thyme and chopped garlic. Place all on a baking sheet one layer thick and place in the oven until they are golden brown. This should happen fairly quickly so keep your eye on them so they don't turn dark brown.

In a medium pot place the mushroom stems and any wild mushroom bits. Add the chicken stock. Heat over medium for about 10 minutes - don't let it boil. Peel the potatoes and slice thinly. Add the potatoes and cook together until the potatoes are soft, about 15 - 20 minutes.

When the wild mushrooms in the oven are ready, remove them from the oven.