Ingredients:

  • 30 g (2 tbsp) Unsalted Butter
  • 15 mL (1 tbsp) Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 5 g (1 tsp) Fresh Thyme Leaves
  • 450 g (1 lb) Mixed Mushrooms (Cremini, Button, Shiitake)
  • 30 g (1/4 cup) All-Purpose Flour
  • 60 mL (1/4 cup) Dry Sherry or Dry White Wine (Optional)
  • 1 L (4 cups) Vegetable or Chicken Stock, low sodium
  • 120 mL (1/2 cup) Heavy Cream (35% fat)
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 5 g (1 tbsp) Fresh Parsley, chopped (for garnish)

Instructions:

  1. Heat half of the butter and oil in a large Dutch oven or pot over medium-high heat. Add the mushrooms and cook without crowding, stirring occasionally, until all liquid has evaporated and the mushrooms are deeply browned and caramelized (about 8–10 minutes). Remove the mushrooms and set aside, reserving a handful for garnish.
  2. Reduce heat to medium. Add the remaining butter and oil. Add the diced onion and cook for 5 minutes until soft and translucent. Stir in the minced garlic and fresh thyme, cooking for 1 minute until fragrant.
  3. Sprinkle the flour over the aromatics and stir constantly for 1 minute to cook out the raw flour taste. If using, pour in the dry sherry or wine and scrape up any brown bits from the bottom of the pot.
  4. Gradually whisk in the stock until fully incorporated and smooth. Return the cooked mushrooms to the pot. Bring the mixture to a gentle boil, then reduce heat and simmer for 10–15 minutes until the soup has slightly thickened.
  5. Remove the pot from the heat. Use an immersion blender to blend roughly two-thirds of the soup until smooth, leaving the remaining third unblended for texture.
  6. Return the pot to low heat. Stir in the heavy cream and cook for 2 minutes, ensuring the soup does not come to a full boil after the cream is added.
  7. Taste and adjust seasoning with salt and pepper. Ladle into bowls, garnish with the reserved sautéed mushrooms and fresh parsley, and serve immediately.