In a large soup pot, heat 2 tablespoons of oil over medium heat.

Add the diced onion, carrot, and celery. Sauté until softened, about 5-7 minutes, stirring occasionally.

Add the thinly sliced Chanterelle and Champignons mushrooms to the pot. I immediately sprinkle it with salt and pepper to help draw out the water and season the slices. Cook for another 7-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to soften slightly.

Add the small-diced potatoes to the pot, followed by 1 teaspoon of fresh thyme. Stir everything together, allowing the flavors to combine for a minute.

Pour in 8 cups of hot water, ensuring the vegetables and mushrooms are covered. Bring the mixture to a simmer over medium heat. Let it cook for about 15-20 minutes, or until the potatoes are tender.

While the soup simmers, prepare the cream dressing. In a separate bowl, whisk together 1 cup of heavy cream, 1 cup of liquid cream, and 3 egg yolks.

Add 4 tablespoons of vinegar or juice from pickled hot peppers (this will add a nice tangy kick) and 8 finely grated garlic cloves. Whisk until fully combined and set aside.

Once the potatoes are tender, remove the soup from the heat.

Carefully temper the eggs by slowly adding a ladle of the hot soup to the cream and egg mixture, whisking constantly. This helps prevent the eggs from curdling.

Gradually pour the tempered mixture back into the pot, stirring constantly to combine. The soup is hot enough to cook the egg yolks, so there's no need to return it to the stove.

Taste and adjust the seasoning with salt and pepper to your liking.

Stir in the freshly chopped parsley and dill, and cover the pot 1-2 minutes to let the herbs infuse their flavors into the soup.

Ladle the soup into bowls, garnish with a bit more fresh parsley or dill if desired, and enjoy your soup!