Mushroom velouté

I first had a version of this in Egypt and have been making it ever since.

Quick info

500g (17.6 oz) mixed mushrooms, already cleaned (oyster, pioppini, button or whatever you like)
500ml (16.9 fl oz) hot vegetable broth
100ml (3.4 fl oz) fresh cream
20g (0.7 oz) butter
4 shallots
2 sprigs of fresh thyme
4 teaspoons extra virgin olive oil (1 per bowl, drizzled raw)
½ level teaspoon fine salt (taste and adjust: use less if your broth is already salty)
8 turns of the pepper mill (4 while cooking, 1 per bowl)

Prep the mushrooms. Cut 500g (17.6 oz) of mixed mushrooms into medium-sized slices.
Sweat the shallots. In a saucepan, melt 20g (0.7 oz) of butter. Add 4 finely sliced shallots and let them sweat over low heat until translucent.
Brown the mushrooms. Add the sliced mushrooms and brown them well for a few minutes, stirring. Once they’re golden, take out 4 tablespoons of mushrooms and set them aside for finishing.
Build the velouté base. Pour 500ml (16.9 fl oz) of hot vegetable broth into the pan with the remaining mushrooms. Add 100ml (3.4 fl oz) of fresh cream, cover with the lid and cook over low heat for about 20 minutes, stirring occasionally.
Season. Add ½ level teaspoon of salt and 4 turns of the pepper mill, then taste and adjust. Stir well to bring the flavors together.
Blend. Use an immersion blender to get a smooth, velvety texture. If you need to, add a splash more broth to loosen it.
Serve. Ladle the velouté into bowls. Top with the reserved mushrooms, 1 turn of the pepper mill, a few thyme leaves and 1 teaspoon of raw extra virgin olive oil per bowl.

For a more intense flavor, swap part of the vegetable broth for mushroom broth, or add a few fresh porcini or rehydrated dried porcini.