Melt the butter in a desirable saucepan over medium warmth. Add the mushrooms, thyme and the white and mild green parts of the scallions, then sprinkle with salt and pepper and cook dinner, stirring, till the mushrooms caramelize and originate sticking to the bottom of the pan, about 10 minutes. Scoop out about half of cup mushrooms and transfer to paper towels to drain.

Sprinkle the matcha over the mushrooms in the pan and cook dinner, stirring, for two minutes. Pour in the wine and slump to trouble up any browned bits on the bottom of the pan. Pour in the rooster inventory and spinach, raise to a simmer and cook dinner, stirring as soon as quickly, till diminished slightly, about 10 minutes.

Lift the soup from the warmth and, working in two batches, reveal a blender to puree the soup till very at ease, about 2 minutes for every batch. Return the pureed soup to the pot, slump in the cream and season with salt and pepper. 

Ladle the soup into serving bowls and garnish with the reserved mushrooms and scallion greens.