In a large stock pot over medium-high heat, melt the butter. Add the shallot and garlic and saute, stirring occasionally, until softened, about 5 minutes. Add the mushrooms and saute until the mushrooms begin to release some of their moisture and soften, about 3 minutes.
Add the white wine and simmer until most of the liquid is gone, about 5 minutes. Add the chicken stock and bring to a simmer. Simmer, stirring occasionally, for 20 minutes. Remove the pot from the heat and blend using an immersion blender or in batches in a food processor.
Return the soup to the heat and add the cream, salt and pepper. Stir to combine. Taste and add more salt and pepper as desired.
Serve with some crusty bread for dipping.
If you can’t find fresh cepes but want to give this recipe a try, use some basic button mushrooms as your base and add some dried cepes that you have soaked in warm water (be sure to add the soaking water too!) Frozen cepes also work well.
If you’re a vegetarian, substitute vegetable stock for chicken stock.