Ingredients:

  • 700 g (1 1/2 lbs) Mixed Mushrooms (Cremini, Shiitake, or Oyster), thinly sliced
  • 60 g (4 tablespoons) Unsalted Butter, divided for searing
  • 30 ml (2 tablespoons) Olive Oil, divided for searing
  • Kosher Salt, to taste
  • Freshly Cracked Black Pepper, to taste
  • 2 large Shallots, finely minced
  • 4 cloves Garlic, minced
  • 3 sprigs Fresh Thyme (or 1 teaspoon dried)
  • 45 g (3 tablespoons) Unsalted Butter
  • 45 g (1/3 cup, sifted) All-Purpose Flour
  • 60 ml (1/4 cup) Dry Sherry (or Marsala)
  • 2 L (5 cups) Chicken Stock (or high-quality Vegetable Stock), low sodium, warm
  • 240 ml (1 cup) Heavy Cream (Double Cream)
  • Finely chopped fresh chives or parsley (for garnish, optional)

Instructions:

  1. Prep Mushrooms: Wipe the mushrooms clean, thinly slice, and set aside. Mince the shallots and garlic.
  2. Sauté in Batches (The Flavour Key): Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Add approximately one-third of the sliced mushrooms. Do not crowd the pan.
  3. Sear for Colour: Cook the mushrooms undisturbed until they release their liquid, and then continue cooking until the liquid evaporates and the mushrooms are deeply browned and caramelized (about 6-8 minutes per batch). Season lightly with salt and pepper.
  4. Reserve: Remove the first batch of mushrooms and set aside. Repeat this searing process for the remaining batches, adding oil and butter as needed. Reserve 1 cup of the best-looking, browned mushrooms for garnish later.
  5. Sauté Aromatics: Reduce the heat to medium. Add the remaining 3 tablespoons of butter and the minced shallots to the pot. Cook until softened and translucent (about 3 minutes). Add the minced garlic and thyme sprigs; cook for 1 minute until fragrant.
  6. Make the Roux: Sprinkle the sifted flour over the shallot-mushroom mixture. Stir constantly for 1-2 minutes until the flour is cooked and forms a smooth paste (the roux).
  7. Deglaze with Sherry: Pour in the dry sherry. Scrape up any browned bits stuck to the bottom of the pan (this is pure flavor!). Cook until the liquid has almost completely evaporated.
  8. Add Stock and Simmer: Slowly whisk in the warm chicken stock, ensuring no lumps form. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Simmer, uncovered, for 15 minutes. Remove and discard the thyme sprigs.
  9. Blend the Soup: Carefully transfer the soup mixture to a stand blender (vent the lid!) or use an immersion blender directly in the pot. Blend until the desired consistency is achieved.
  10. Finish with Cream: Return the soup to the pot. Stir in the heavy cream until combined. Heat gently until warmed through, but do not boil after adding the cream.
  11. Adjust Seasoning: Taste the soup and adjust salt, pepper, and potentially a tiny dash of lemon juice if needed to brighten the flavor.
  12. Serve: Ladle the soup into bowls. Top each serving with the reserved cup of seared mushrooms and a sprinkle of chives or a drizzle of truffle oil.