Heat the EVOL in a large pan over medium heat. Add the leek, shallots and celery and cook, stirring occasionally for about 10 min., until softened. Add the mushrooms, thyme, salt, and pepper. Cook for about 10 minutes more, until mushrooms soften. Add the broth, cover the pan and simmer for 20 minutes.
When the soup is finished cooking, remove it from the heat and cool slightly. Puree the soup in batches in a blender, returning the batches to a large saucepan. Stir in the parsley and gently heat the soup through. Serve garnished with the chives.
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