Ingredients:

  • 1.5 lb Cremini or Baby Bella mushrooms, sliced
  • 3 tbsp unsalted butter
  • 1 tbsp neutral oil
  • 1 medium yellow onion, finely diced
  • 6 cloves garlic, minced
  • 1/4 cup dry sherry
  • 3 cups vegetable or chicken stock
  • 1 tsp tamari or soy sauce
  • 3/4 cup heavy cream
  • 1 tbsp fresh thyme leaves
  • 1 tsp fresh rosemary, finely minced
  • 1 tbsp all-purpose flour
  • 1 tbsp softened butter
  • Kosher salt to taste
  • Freshly cracked black pepper to taste

Instructions:

  1. Wipe your 1.5 lb of mushrooms with a damp paper towel and slice them into uniform 1/4 inch pieces.
  2. Heat 1 tbsp oil in your pot over medium high heat. Add half the mushrooms and cook 5 minutes until deep brown and slightly shrunken.
  3. Remove the first batch and repeat with the remaining mushrooms. Cook until they are golden and fragrant.
  4. Lower heat to medium and melt 3 tbsp butter. Add the diced onion and cook 4 minutes until translucent and soft.
  5. Stir in the 6 cloves of minced garlic, 1 tbsp thyme, and 1 tsp rosemary. Cook 1 minute until the garlic is fragrant but not brown.
  6. Pour in the 1/4 cup dry sherry. Use your spoon to scrape all the brown bits off the bottom of the pot. Continue until the liquid is reduced by half.
  7. Add the 3 cups of stock, 1 tsp tamari, and all the cooked mushrooms back to the pot. Simmer for 15 minutes until the flavors are fully merged.
  8. While the soup simmers, mash 1 tbsp softened butter and 1 tbsp flour together in a small bowl.
  9. Whisk the butter flour paste into the simmering soup. Cook 2 minutes until the liquid visibly thickens and looks glossy.
  10. Stir in the 3/4 cup heavy cream. Season with kosher salt and black pepper. Heat until just bubbling at the edges.