3-cups assorted Wild Mushrooms (cleaned and sliced- hen of the woods, chicken, blewits, black trumpets, lobster, or any available varieties)
½ -cup chopped Shallots
1-tablespoon Garlic
3-tablespoons Butter
¼ -cup Madeira
1½-cup Chicken Stock
½ -cup Heavy Cream
2-teaspoons chopped fresh Thyme
salt and pepper

In heavy gauge sauce pan, heat butter on medium heat, add shallots and cook until tender. Turn up heat and add mushrooms, cook until mushrooms are tender. Deglaze with Madeira, reduce by 1/3, add chicken stock and simmer 10 minutes. Whisk in cream, puree. Add thyme and season to taste. Served garnished with fresh picked thyme and sautéed wild mushrooms.