Heat a large, heavy-based saucepan over medium-high heat and add 2 Tbs. of the olive oil. When the oil is hot, add about half of both kinds of mushroom, season lightly with salt and pepper, and cook stirring frequently with a wooden spoon until the mushrooms start to brown around the edges and most of thier moisture has cooked off, 5 to 7 minutes; transfer to a plate. Repeat with another 2 Tbs. oil and the remaining mushrooms. Set all the mushrooms aside.

In the same pan, heat the last 2 Tbs oil over medium-high heat, add the onion and shallots, season very lightly with salt and pepper, and cook until soft and light golden brown, 6 to 8 minutes. Add the garlic and cook for 1 minute.

Add the wine and boil unitl it has reduced to a glaze. Add 2 cups of the broth and continue boiling until the broth has reduced by half. Add the sauteed mushrooms and about 2 more cups to broth and simmer over medium-low heat for 5 minutes until the mushrooms are completely tender.
Puree the mushroom mixture in batches in a blender until very smooth.

Return the puree to the saucepan, add the last 2 cups of broth and the soy milk and simmer over medium heat until hot and blended. Taste and add salt and pepper to taste. If the soup seems too thick, add a bit more broth to thin it.

Serve hot, sprinkled with fresh chives.

Yeilds 8 1-cup servings.