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Creamy Porcini Mushroom Soup

Ingredients ( for 2 large servings or 4 appetizer bowls):

• 3 tbsp sunflower oil
• 1 lbs. porcini mushrooms, cleaned and finely chopped
  
• 2 shallots (finely chopped)
  
• 4 cups vegetable broth
• 2/3 cup heavy cream
• 1/2 bunch of chives (minced)
  
• Salt and pepper (to season)

Instructions

1. Heat the sunflower oil in a pan over medium heat and sauté the shallots for 2-3 minutes. Add the mushrooms and cook for 8 to 10 minutes. Remove 2 tbsp mushrooms from the pan and set aside.
2. Deglaze with the vegetable broth and add the cream. Simmer uncovered for 15 minutes over low heat. 
3. Using an immersion blender, puree the soup until completely smooth.
4. Season with salt and pepper to taste.
5. Ladle the soup into bowls and garnish with the fresh chives and reserved 2 tbsp porcini mushrooms.