Ingredients:

  • 1 tbsp Olive Oil
  • 3 tbsp Unsalted Butter (divided into 2 tbsp and 1 tbsp)
  • 750g Mixed Mushrooms (Chestnut/Cremini, Shiitake, Oyster, or Wild Foraged), thinly sliced
  • 1 tsp Dried Porcini Powder (Optional)
  • 2 medium Shallots, finely diced
  • 3 cloves Garlic, minced
  • 1 sprig fresh Thyme (or 1/2 tsp dried)
  • 1/4 cup Dry Sherry or Dry White Wine
  • 4 cups Good Quality Vegetable or Chicken Stock (Low sodium)
  • 2 tbsp All-Purpose Flour (or cornstarch for gluten-free)
  • 1/2 cup Double Cream (Heavy Cream, 35% fat minimum)
  • 1 tsp Sea Salt (plus more to taste)
  • 1/2 tsp Freshly Ground Black Pepper
  • Pinch of Nutmeg (freshly grated is best)
  • Fresh Parsley or Chives (for garnish)

Instructions:

  1. Prep the Fungi: Wipe the fresh mushrooms clean (do not wash unless necessary). Slice them thinly and uniformly.
  2. Sear the Mushrooms (The Essential Step): Place a large heavy-bottomed pot over medium-high heat. Add the olive oil and 2 tbsp of the butter. When foaming subsides, add the mushrooms. Do not crowd the pan; sauté in batches if necessary, cooking until all moisture has evaporated and the mushrooms are deeply golden brown and starting to caramelize (about 12–15 minutes total). Season lightly with salt and pepper during the last 5 minutes.
  3. Add Aromatics: Push the browned mushrooms to the side (or remove temporarily). Add the remaining 1 tbsp of butter, the diced shallots, and the thyme sprig. Sauté for 3 minutes until the shallots are translucent. Add the minced garlic and Porcini powder; cook for 1 minute until fragrant.
  4. Deglaze: Pour in the dry sherry or wine. Scrape the bottom of the pan thoroughly with a wooden spoon to lift all the browned flavour bits (fond). Reduce the liquid by half.
  5. Create the Roux: Sprinkle the flour over the mushroom and aromatic mixture. Stir well for 1–2 minutes to cook out the raw flour taste.
  6. Add Stock: Gradually whisk in the vegetable or chicken stock, ensuring no lumps form. Bring the soup to a gentle simmer.
  7. Simmer: Drop the heat to low, cover partially, and simmer gently for 15 minutes to allow the flavours to meld and the soup to thicken slightly.
  8. Blend: Remove the thyme sprig. Use an immersion blender to blend only about 2/3 of the soup directly in the pot, leaving 1/3 chunky for texture and mouthfeel.
  9. Finish the Soup: Stir in the double cream and the pinch of nutmeg. Taste, and adjust the seasoning with additional salt and black pepper as needed. Heat through gently—do not allow the soup to boil once the cream is added.
  10. Serve: Ladle into bowls, garnish with freshly chopped parsley or chives, and perhaps a small drizzle of extra virgin olive oil.