This is a mushroom soup recipe that even I like. It is so earthy and rich in flavour. I got the idea from Chef Michael Smith on the Food Network show, Chef at Home. This recipe, in the style of Mr. Smith, is all about taste. You don't need to measure to get the flavour you want - just taste it as you go!
Melt about 2 Tbsp. butter in a large skillet over medium heat. Saute a variety of mushrooms (oyster, portobello, crimini, etc.) in the butter until golden. The more mushrooms you have crowding the pan, the less likely they will brown properly. You can saute the mushrooms in two batches if need be. Add a few Tbsp. white wine (red is OK too, it just tastes stronger) and reduce for a couple of minutes. Add 1 - 2 c. strong beef broth (depends on how much soup you would like to make). Add fresh grated garlic, salt, and pepper to taste. Chop about 1/8 c. fresh thyme and add to soup. Add more wine to taste, if desired. Simmer until flavours meld and mellow, about 10 minutes.
When soup is at your desired flavour and temperature, add a spash or two of heavy whipping cream (or table cream), until your desired colour and thickness is reached. Remove skillet from the heat and let the soup thicken slightly. Serve hot, with fresh garlic-rubbed toast.
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