Ingredients:

  • 1 lb Cremini mushrooms, sliced
  • 4 oz Shiitake mushrooms, stems removed and sliced
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1 tsp soy sauce
  • 1 tsp fresh thyme leaves
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1/2 cup light cream
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add all the mushrooms and let them sear without stirring for 4 minutes until mahogany-colored and caramelized.
  2. Reduce heat to medium. Add the diced onions. Sauté for 5 minutes until the onions are translucent, using the moisture to scrape up the browned bits (fond) from the bottom of the pot.
  3. Stir in the 3 minced cloves of garlic and 1 tsp fresh thyme. Cook for exactly 1 minute until the aroma fills your kitchen but the garlic hasn't browned.
  4. Pour in the broth, soy sauce, and thyme. Bring to a gentle boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld.
  5. Remove from heat. Use an immersion blender to pulse the soup 4–5 times to create a creamy base while leaving half the mushrooms whole. Stir in the light cream and season with salt and pepper.