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1
In a large pot, melt the butter.
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2
Add the garlic, leeks, celery and onion, season with salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.
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3
Add the thyme, sunchokes, potato and wine and cook for 3 minutes.
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4
Add the stock and bring to a boil.
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5
Simmer over moderately low heat until the potatoes and sunchokes are tender, about 20 minutes.
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6
Discard the thyme sprigs.
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7
Working in batches, puree the soup in a blender until smooth; return the soup to the pot.
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8
Stir in the heavy cream, season with salt and pepper and keep warm.
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9
In a large skillet, melt the butter in the olive oil.
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10
Add the mushrooms, cover and cook over moderate heat, stirring occasionally, until tender and starting to brown, about 7 minutes.
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11
Uncover and cook, stirring, until browned, about 4 minutes longer.
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12
Stir in the parsley and chives and season with salt and pepper.
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13
In a small saucepan, heat the vegetable oil.
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14
Add the paprika and cayenne and cook over moderate heat until the oil has a smoky flavor, about 1 minute.
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15
Let cool.
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16
Ladle the soup into bowls.
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17
Top each portion with mushrooms and a drizzle of paprika oil.
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18
Serve right away.
