From The Irish Isle by Sharon O'Connor, page 174

Wild mushrooms have been eaten in Ireland for centuries, and many different varieties grow there abundantly. There is also a large cultivated-mushroom industry in Ireland, and these are in season year-round

Cream of Wild Mushroom Soup

2 tablespoons butter
2 shallots, minced
1 garlic clove, minced
4 ounces shiitake mushrooms, stemmed and chopped
4 ounces oyster mushroom, chopped
4 ounces crimini or field mushroom, chopped
¼ cup minced fresh parsley
4 bread slices, crusts removed, torn into pieces
3 cups chicken stock or canned low-salt chicken broth
Salt and freshly ground black pepper to taste
1 bay leaf
Pinch of ground nutmeg
1 cup heavy (whipping) cream

1. In a large saucepan, melt the butter over medium heat and sauté the shallots until tender, about 4 minutes. Stir in the garlic, mushroom, and half the parsley. Reduce heat to low, cover, and cook for 3 minutes. Stir in the bread, stock or broth, salt, pepper, bay leaf, and nutmeg. Raise heat to high and bring to a boil. Reduce heat and simmer for 10 minutes. Remove the bay leaf.
2. Transfer the mixture to a blender or food processor and puree. Return the soup to the saucepan and place over medium-low heat. Stir in the cream, remaining parsley, salt, and pepper to taste. Heat for 2 minutes, then serve.

Makes 4 to 6 servings