Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 pound (450g) mixed mushrooms (such as cremini, shiitake, oyster), sliced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt, or to taste
  • 4 cups (950 ml) vegetable or chicken broth
  • 1/4 cup (60 ml) dry sherry (optional)
  • 1/2 cup (120 ml) heavy cream
  • 2 tablespoons (30g) unsalted butter
  • 1 tablespoon (15 ml) lemon juice
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened and translucent. Add garlic and cook until fragrant.
  2. Add sliced mushrooms, thyme, pepper, and salt to the pot. Sauté until mushrooms are softened and have released their moisture, about 8-10 minutes.
  3. Pour in vegetable or chicken broth and sherry (if using). Bring to a simmer, then reduce heat and cook for 20 minutes, allowing the flavors to meld.
  4. Remove from heat and carefully use an immersion blender to blend the soup until smooth. If using a regular blender, blend in batches (and vent the lid!).
  5. Stir in heavy cream, butter, and lemon juice. Taste and adjust seasoning as needed.
  6. Ladle into bowls and garnish with fresh parsley, if desired.