So easy, so delicious!

Ingredients:

1 pound of freshly harvested mushrooms like chanterelle, porcini or morels, roughly chopped
2 tbsp. olive oil
3 tbsp. butter
2-3 shallots, finely chopped
1 small carrot, finely chopped
2 cloves of garlic, finely chopped
2 sprigs of thyme
1 bay leaf
2 quarts of chicken or vegetable stock
1/4 cup of sherry (optional)
1 cup of white wine (optional)
1 cup of cream

Directions:

Heat the olive oil and butter in a big pot over medium to high heat. Add shallot and carrot and sauté until soft. Add the mushrooms and garlic and continue to sauté for another 3 to 5 minutes. Deglaze pot with sherry and add white wine, bay leaf, thyme and chicken or vegetable stock. Tip: Replace sherry and white wine with equal amounts of chicken or vegetable stock. Let the soup simmer for about 20 minutes, until all of the flavors come together. Puree with a blender until smooth and add cream. Simmer for another 5 minutes and serve with some sour cream and fresh bread.