Melt 2 tablespoons butter in a large saucepan over medium heat. Add onions, shallots, celery and carrot. Cook until vegetables soften, 5 to 8 minutes. Stir in the 2 pounds assorted mushrooms, the wine and thyme. Cook 10 to 15 minutes, until mushrooms soften and are lightly browned. Stir in broth and 1/2 teaspoon salt. Bring to boil; reduce heat and simmer until mushrooms are very soft, 35 to 40 minutes.

Puree one third of mushroom mixture in blender; transfer to a bowl. Repeat with remaining mixture, then return to saucepan and reheat.

Meanwhile, melt remaining 1 tablespoon butter in large nonstick skillet over medium-high heat. Add chanterelles, increase heat to high, and cook, stirring often, until edges are golden brown, 8 to 10 minutes. Sprinkle with salt.

Divide soup among 4 serving bowls. Sprinkle top of each serving with parsley, pepper and chanterelles. Makes 4 servings.