Ingredients:

  • 3 Tbsp Unsalted Butter (divided)
  • 1 Tbsp Olive Oil
  • 1 lb Mixed Mushrooms (Cremini/Shiitake), sliced thinly
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 tsp Fresh Thyme Leaves
  • 1/4 cup Dry Sherry (or Dry White Wine)
  • 3 Tbsp All-Purpose Flour
  • 4 cups Chicken or Vegetable Stock (low sodium preferred)
  • 1/2 cup Heavy Cream (35% fat)
  • Kosher Salt (to taste)
  • Freshly Ground Black Pepper (to taste)
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Sauté Mushrooms: Heat 1 Tbsp butter and oil in a large Dutch oven over medium-high heat. Add mushrooms in batches if necessary to ensure browning, not steaming. Cook until deeply golden brown and moisture has evaporated (about 8–10 minutes). Season lightly with salt and pepper. Remove mushrooms and set aside, reserving about 1/4 cup for garnish.
  2. Sauté Aromatics: Reduce heat to medium. Add the remaining 2 Tbsp butter to the pot. Sauté the diced onion until soft and translucent (about 5 minutes). Add minced garlic and thyme; cook for 1 minute until fragrant.
  3. Deglaze: Pour in the Dry Sherry. Scrape up any browned bits from the bottom of the pot. Let the liquid reduce by half.
  4. Make the Roux: Whisk in the 3 Tbsp flour until completely incorporated, forming a thick paste. Cook this roux for 2 minutes, stirring constantly, to cook out the raw flour taste.
  5. Build the Base: Gradually whisk in the cold stock, ensuring no lumps form. Bring the mixture to a gentle simmer, continuing to whisk until the soup begins to thicken slightly.
  6. Simmer and Soften: Add the majority of the cooked mushrooms back into the pot (reserving garnish). Reduce heat to low, cover partially, and simmer gently for 15 minutes to let the flavours meld beautifully.
  7. Blend for Smoothness: Using an immersion blender, carefully blend the soup directly in the pot until it reaches your desired level of smoothness. For ultra-silky texture, strain through a fine-mesh sieve after blending.
  8. Finish with Cream: Stir in the heavy cream. Heat gently until warmed through, but do not allow it to boil once the cream is added. Taste and adjust seasoning (salt/pepper).
  9. Serve: Ladle into bowls. Garnish with the reserved sautéed mushrooms and a sprinkle of fresh parsley.