Ina Garten's cream of wild mushroom soup from The Food Network is a good recipe. Shiitake, portobello and cremini mushrooms are complemented by a creamy white wine broth.
To make cream of wild mushroom soup, clean 5 ounces each of shiitake, portobello and cremini mushrooms with a paper towel. Separate the stems and chop them finely, then slice the caps into bite-sized pieces. Heat 1 tablespoon of olive oil and one tablespoon of butter in a large pot. Add the stems, 1 chopped yellow onion, 1 chopped carrot, a sprig of fresh thyme, salt and pepper. Cook the ingredients over a medium heat for 10 to 15 minutes or until the vegetables are soft.
Add 6 cups of water, and bring it to a boil. Reduce the heat, and simmer for 30 minutes. Strain the soup, and reserve the liquid. There should be approximately 4 1/2 cups of stock in the pan. If there is not, make up the difference with water. In another large pot, heat 1/4 pound of butter, and add 2 cups of chopped leeks. Cook the leeks on low for 15 to 20 minutes until they brown. Add the mushroom caps and cook for 10 minutes, and then add 1/4 cup of flour. Cook for 1 minute, and add 1 cup of dry white wine, then cook for another minute. Add the mushroom stock, and simmer at a reduced heat for 15 minutes before adding 1 cup each of half-and-half and heavy cream. Season with salt and pepper.