Ingredients:

  • 2 tablespoons (30ml) olive oil or unsalted butter
  • 1 large yellow onion, finely chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 ½ pounds (680g) mixed mushrooms (cremini, shiitake, oyster, or a combination), sliced
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground nutmeg
  • 4 cups (950ml) vegetable or chicken broth (low sodium preferred)
  • 1 cup (240ml) heavy cream (or half-and-half for a lighter version)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30ml) dry sherry (optional, but highly recommended!)
  • Fresh parsley, chopped (optional)
  • Crusty bread, for serving (optional)
  • A swirl of cream (optional)
  • Sautéed mushrooms (reserved from main batch or extra) (optional)

Instructions:

  1. Heat olive oil (or butter) in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Add sliced mushrooms, thyme, and nutmeg to the pot. Cook, stirring occasionally, until the mushrooms are softened and have released their moisture, about 10-15 minutes.
  3. Pour in vegetable (or chicken) broth. Bring to a simmer, then reduce heat and cook for 15 minutes to allow the flavors to meld.
  4. Remove pot from heat. Use an immersion blender to blend the soup until smooth. Caution: If using a regular blender, let the soup cool slightly before blending in batches, ensuring the lid is vented to prevent pressure build-up.
  5. Stir in heavy cream (or half-and-half) and sherry (if using). Season with salt and pepper to taste.
  6. Gently heat the soup through (do not boil). Ladle into bowls and garnish with fresh parsley, a swirl of cream, or sautéed mushrooms. Serve with crusty bread.