Ingredients:

  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, finely diced (approx. 1 cup/150g)
  • 2 cloves garlic, minced (approx. 1 teaspoon/3g)
  • 1 pound (450g) mixed mushrooms (cremini, shiitake, oyster), sliced or quartered if large
  • 1 teaspoon (5ml) dried thyme
  • ½ teaspoon (2.5ml) dried rosemary
  • 4 cups (950ml) vegetable broth (or chicken broth for a richer flavor)
  • 1/2 cup (120ml) dry sherry (optional, but highly recommended)
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (15g) all-purpose flour
  • 1 cup (240ml) whole milk
  • ½ cup (120ml) heavy cream
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Heat olive oil in a Dutch oven. Add onion and garlic and sauté until softened and translucent.
  2. Add the mushrooms, thyme, and rosemary to the pot. Cook, stirring occasionally, until the mushrooms are softened and have released their moisture. This may take 10-15 minutes.
  3. If using, pour in the sherry and scrape up any browned bits from the bottom of the pot.
  4. Pour in the vegetable (or chicken) broth. Bring to a simmer, then reduce heat and cook for 15 minutes.
  5. While the soup simmers, melt butter in a separate saucepan. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  6. Gradually whisk the milk into the roux until smooth. Cook over medium heat, stirring constantly, until the mixture thickens slightly.
  7. Remove the soup from the heat. If desired, use an immersion blender to blend the soup until smooth.
  8. Stir in the milk/roux mixture and heavy cream. Season with salt and pepper to taste. Heat gently, but do not boil.
  9. Garnish with fresh parsley, if desired. Serve hot.