Ingredients:

  • 2 tablespoons (30ml) olive oil
  • 1 large yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 pound (450g) mixed mushrooms (cremini, shiitake, oyster), sliced
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons (60g) unsalted butter
  • 4 tablespoons (30g) all-purpose flour
  • 4 cups (950ml) chicken broth (or vegetable broth for vegetarian option)
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) dry sherry (optional, but highly recommended!)
  • Fresh parsley, chopped (optional)
  • Crispy fried onions (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened and translucent (about 5 minutes). Add garlic and cook until fragrant (about 1 minute).
  2. Add sliced mushrooms, thyme, and sage to the pot. Season with salt and pepper. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown (about 8-10 minutes).
  3. Melt butter in the pot. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  4. Gradually whisk in chicken broth, ensuring no lumps form. Bring to a simmer.
  5. Reduce heat and simmer for 15 minutes, allowing the soup to thicken slightly.
  6. For a smoother soup, use an immersion blender to blend until desired consistency is reached. (Alternatively, carefully transfer the soup to a regular blender in batches).
  7. Stir in heavy cream and sherry (if using). Heat through. Season with additional salt and pepper to taste.
  8. Garnish with fresh parsley and crispy fried onions (if desired). Serve hot. Enjoy your cream of mushroom soup!