Creamy Mushroom Soup

Makes 4 to 6 servings

2 tablespoons unsalted butter
1 ½ pounds mixed mushrooms (see note) -- ½ pound finely chopped, 1 pound sliced
1 teaspoon dried thyme
3 cloves plump garlic, minced
¾ teaspoon kosher or coarse salt (divided)
1 tablespoon extra-virgin olive oil
1 cup yellow onion, chopped (about 1 medium)
2 ribs celery, chopped
1 teaspoon dried marjoram
4 cups vegetable or chicken broth (homemade or low-sodium)
1 cup heavy whipping cream
Additional salt to taste

In a medium skillet, melt butter over medium-low heat. Add the ½ pound finely chopped mushrooms and the thyme. Cook until mushrooms begin to release their liquid, stirring frequently. Add garlic and ¼ teaspoon salt. Cook until mushrooms are soft and garlic is fragrant. Set aside.

In a medium stockpot (about 4-quart), warm olive oil over medium heat. Add onion, celery, marjoram and remaining ½ teaspoon salt. Cook until beginning to soften, stirring frequently. Add the sliced mushrooms. Cook until everything is soft.

Add broth, bring to a simmer and cook 10 minutes, partially covered.

Blend soup, using an immersion blender in the pot, or blend in batches in a blender (careful to release steam so that the top doesn't blow off). Return blended soup to pot, add cream and the reserved cooked chopped mushrooms. Bring to a boil, reduce to a simmer and cook uncovered an additional 10 minutes.

Note: I used button, chanterelle and shiitake.