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1
Soup-melt 1 tablespoon butter in a large Dutch oven or soup pot over low heat.
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2
Toss in the onions and garlic, season with salt and white pepper; cook, stirring often, for about 5 minutes, until the vegetables are soft.
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3
Add in the mushrooms and remaining tablespoon butter; increase heat to medium; cook, continuing to stir, for another 3 minutes, until the mushrooms release their liquid.
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4
Increase heat to high and cook until almost all the liquid evaporates.
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5
Add in the wine and let it boil until it almost evaporates.
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6
Toss the herbs into the pot; add in the broth, and bring to a boil.
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7
Decrease the heat, cover the pot almost completely, and cook at a gentle simmer for 20 minutes.
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8
Pull out the rosemary sprig (it will have lost its leaves).
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9
Working in small batches in a blender or food processor, puree the soup until it is very smooth; or use an immersion blender (blender will give you the smoothest texture).
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10
Taste for salt and white pepper.
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11
Pour the soup back into the pot and heat it gently; it shouldn't boil, but it should be very hot.
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12
Salad-divide the mushrooms, scallions, parsley, and chives among six soup plates; season lightly with salt and white pepper.
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13
Ladle the soup into the soup plates, and top each with a dollop of creme fraiche, if desired.
