In a large saucepan, melt the butter over medium heat. Add the shallots and mushrooms and cook until the mushrooms are tender and have begun to release their liquid, about 5 minutes.
Stir in the flour, salt, pepper and thyme and cook for 1 minute. Whisk in the broth and try to smooth out any lumps of flour. Cook until thickened slightly then add in the heavy cream and saffron. Reduce heat to low and heat through. Serve and enjoy!
Feel free to swap out fresh wild mushroom varieties depending on the season. And if you cannot find fresh shitakes, substitute dried shitakes that have been rehydrated in hot water.