4 tablespoons unsalted butter
2 shallots, roughly chopped
1 clove garlic, roughly chopped
1 pound fresh cepe (porcini) mushrooms, roughly chopped (see Cook's Note)
1/2 cup dry white wine
4 cups chicken stock
1/3 cup heavy cream
Salt and black pepper
Crusty bread, for serving
If you can't find fresh cepes, use button mushrooms as your base and add some dried cepes that you have soaked in warm water (be sure to add the soaking water too!). Frozen cepes also work well.
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