A half-pound of fresh portabella, shitake or other speciality mushrooms intensifies the woodsy flavor of this soup, the likes of which don’t come in cans. Even if you use only button mushrooms, this soup is well worth making.
Clean 2 pounds fresh button mushrooms and 8 ounces fresh chanterelle, portabela, shitake, oyster or hedgehog mushrooms by rubbing them gently with a damp rowel or paper towels. Some varieties may also need to be brushed around the gills (underneath the cap) to dislodge dirt and debris.
Cut button mushrooms into 1/4″ cubes and other varieties into comparably sized pieces. In a 2-quart saucepan, heat 3 tablespoons butter. Add mushrooms and 3 large shallots, finely diced. Cook for 10 minutes over medium heat. Add 2 cups vegetable broth and 1 teaspoon salt. Simmer for 20 minutes. Add 1 cup cream or whole milk. Simmer until cream is warm–8-10 minutes more.
Cut 1 bunch chives into 1/2-inch lengths. Pour soup into individual bowls. Garnish with a swirl of plain yogurt (1/2 cup total) in the center of each serving. Sprinkle with cut chives. Makes 5 cups, 4-6 servings. The yogurt garnish adds a great taste to the finished soup.