Exotic Mushroom Soup

Melt 2 tablespoons butter in a large saucepan over medium heat. Add onions, shallots, celery and carrot. Cook until vegetables soften, 5 to 8 minutes.

Stir in the 2 pounds assorted mushrooms, the wine and thyme. Cook 10 to 15 minutes, until mushrooms soften and are lightly browned.

Stir in broth and 1/2 teaspoon salt. Bring to a boil, reduce heat and simmer until mushrooms are very soft, 35 to 40 minutes.

Puree one third of mushroom mixture in blender, then transfer to a bowl. Repeat with remaining mixture, then return to saucepan and reheat.

Meanwhile, melt remaining 1 tablespoon butter in large nonstick skillet over medium-high heat. Add chanterelles, increase heat to high, and cook, stirring often, until edges are golden brown, 8 to 10 minutes. Sprinkle with salt.

Divide soup among serving bowls. Sprinkle top of each serving with parsley, pepper and chanterelles.