Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 large onion, chopped (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 pound (450g) mixed mushrooms (such as cremini, shiitake, and oyster), sliced
  • 1/4 cup (60 ml) dry sherry (or dry white wine)
  • 4 cups (950 ml) vegetable broth (or chicken broth for a richer flavour)
  • 1 cup (240 ml) heavy cream (double cream in the UK)
  • 1/4 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (15g) all-purpose flour
  • Fresh parsley, chopped (optional)
  • A swirl of cream (optional)
  • Crispy croutons (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  2. Add the sliced mushrooms to the pot and cook, stirring occasionally, until they release their moisture and become browned, about 8-10 minutes.
  3. Pour in the sherry (or white wine) and scrape up any browned bits from the bottom of the pot. Allow the liquid to reduce slightly, about 2 minutes.
  4. Pour in the vegetable broth and add the dried thyme. Bring to a simmer.
  5. Reduce heat to low and simmer for 15 minutes to allow the flavours to meld.
  6. In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a smooth paste (a roux).
  7. Gradually whisk the roux into the simmering soup, ensuring no lumps form. Cook for another 2-3 minutes, until the soup thickens slightly.
  8. Stir in the heavy cream and heat through. Do not boil.
  9. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth. Be careful when blending hot liquids.
  10. Season the soup with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley, a swirl of cream, and croutons, if desired.