Classic Creamy Mushroom Soup with Thyme and Sherry

Ingredients

• •2 tablespoons unsalted butter
• •1 tablespoon olive oil
• •1 medium onion, finely chopped
• •2 garlic cloves, minced
• •1 pound cremini mushrooms, sliced
• •1 teaspoon fresh thyme leaves
• •1/4 teaspoon ground black pepper
• •1 teaspoon salt (to taste)
• •3 tablespoons all-purpose flour
• •1/4 cup dry sherry
• •4 cups chicken or vegetable stock
• •1/2 cup heavy cream
• •Fresh parsley or thyme for garnish (optional)

Instructions

1. 1

   Melt the butter and olive oil in a large soup pot over medium heat.

2. 2

   Add the chopped onion and minced garlic to the pot. Sauté until softened, about 5 minutes.

3. 3

   Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 8 minutes.

4. 4

   Stir in the thyme, ground black pepper, and salt.

5. 5

   Sprinkle the flour over the mushrooms and cook for 2 minutes, stirring constantly.

6. 6

   Deglaze the pot with the dry sherry, scraping any fond from the bottom of the pot.

7. 7

   Slowly pour in the chicken or vegetable stock while stirring to combine.

8. 8

   Bring the soup to a simmer and cook for 15-20 minutes to allow the flavors to meld.

9. 9

   Using an immersion blender or a regular blender in batches, purée the soup until smooth.

10. 10

    Return the soup to the pot and stir in the heavy cream. Heat gently without boiling.

11. 11

    Taste and adjust seasoning if needed. Garnish with fresh parsley or thyme before serving.