*NOTE 1* - If you don't have an immersion blender, add soup to a blender and either cock the top to the side, or remove the middle button from the blender to avoid a heat explosion. Blend in batches and use a rag to cover the hole to avoid splashing.

4 tbsp unsalted butter 4 medium shallots, chopped 4 cloves garlic, roughly chopped 1/4 cup all-purpose flour 1.5 lbs mushrooms, washed, stemmed, and rough chopped 1/2 cup dry white wine, divided 5 cups chicken broth (low-sodium advised) 1/2 cup heavy cream 1 tsp fresh thyme, finely chopped 1 tsp fresh sage, finely chopped Salt, to taste Black pepper, to taste

1. Melt butter over medium heat. Add shallots and cook, stirring occasionally.
2. Add garlic and cook for about 2-3 minutes more, just until fragrant.
3. Stir in flour and cook for about a minute.
4. Add 1/4 cup of the white wine, chicken broth, and mushrooms.
5. Bring to a boil, lower the heat, and simmer for around 15 minutes or until the mushrooms are tender.
6. Remove 1/2 mushrooms from pot and set aside.
7. Use an immersion blender to puree remaining soup until smooth.*NOTE 1*
8. Add mushrooms back to pot, stir in cream, remaining wine, thyme, and sage.
9. Bring to a simmer, test for seasoning and adjust as necessary.