1.   Place your pot over medium high heat. Add all but about 2 tbsp of the ghee or butter and melt

2.   Add the sliced mushrooms and turn heat to high. Stir and toss the mushrooms as they cook and brown. Remove and set aside some nicely-shaped mushrooms, which will be used as a garnish for the soup

3.   In a separate pot, add the remaining ghee or butter. Melt and then add the chopped onions. Sautee until the onions are clear. Add the onions and all the butter or ghee to the browned mushrooms (not while the mushrooms are still cooking)

4.   Add the dry red wine or red wine vinegar and stir well

5.   Cook for a few minutes as you stir

6.   Add the chicken stock and the sprigs of thyme and bring to light boil

7.   Cook for about 10 minutes

8.   Add the cream and continue to cook at a light boil for 5 more minutes

9.   Use a fork to fish out the sprigs of thyme. Discard the thyme

10.   Add the salt and pepper and stir well. Taste for salt and adjust to your taste

11.   Scoop out the soup content and puree in small batches (hot items should be pureed in small batches for safety reasons)

12.   Puree while the soup is hot. Puree long enough to ensure that all the mushrooms have been processed well and you have a smooth texture. Pour into a tureen or clean bowl

13.   Garnish with the reserved mushrooms. Enjoy!