Prepare rye croutons by cubing bread and tossing with 1 tablespoon melted butter. Bake at 375°F until golden and crispy. Set aside.

Clean and slice mushrooms, keeping varieties separate as they'll cook at different rates. Pat dry with paper towels.

In a large pot, melt 2 tablespoons butter over medium-high heat. Sauté porcini first for 3-4 minutes, then add chanterelles and morels. Cook until golden.

Remove mushrooms and set aside. In the same pot, add remaining butter and sauté shallots until translucent.

Add garlic, crushed juniper berries, bay leaves, and thyme. Cook until fragrant.

Deglaze with white wine, scraping up any browned bits. Let wine reduce by half.

Add stock and bring to a simmer. Return half the sautéed mushrooms to the pot. Simmer gently for 20 minutes.

Remove bay leaves and thyme sprigs. Using an immersion blender, partially blend soup, leaving some texture.

Stir in cream and remaining mushrooms. Season with salt and white pepper. Simmer for 5 more minutes.