*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

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 cup s chicken broth (low-sodium advised) 1/2 cup heavy cream 1 tsp fresh thyme, finely chopped 1 tsp fresh sage, finely chopped

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.