Velvety mushroom soup with mixed varieties, cream, and fresh herbs. Ready in 45 minutes for ultimate comfort.
# What You Need:
→ Vegetables & Mushrooms
01 - 1 lb mixed fresh mushrooms (cremini, button, shiitake), cleaned and sliced
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 1 celery stalk, diced
→ Dairy & Liquids
06 - 2 tablespoons unsalted butter
07 - 1 tablespoon olive oil
08 - 4 cups vegetable broth
09 - ½ cup heavy cream
10 - 2 tablespoons dry sherry, optional
→ Herbs & Seasonings
11 - ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
12 - 1 bay leaf
13 - Salt and freshly ground black pepper to taste
14 - 2 tablespoons fresh parsley, chopped for garnish
# How to Make It:
01 - In a large pot, heat the butter and olive oil over medium heat until the butter is fully melted and begins to foam.
02 - Add the onions, carrot, and celery. Sauté for 5 minutes until the vegetables are softened and translucent.
03 - Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
04 - Stir in the mushrooms and thyme. Cook for 8 to 10 minutes, stirring occasionally, until the mushrooms are browned and their released moisture has evaporated.
05 - Pour in the sherry if using. Allow it to simmer for 1 to 2 minutes to reduce slightly and cook off alcohol.
06 - Add the vegetable broth and bay leaf. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes to develop flavor.
07 - Remove the bay leaf. Using an immersion blender, purée part or all of the soup to achieve your desired consistency, from chunky to silky smooth.
08 - Stir in the heavy cream and season with salt and pepper to taste. Heat through gently without allowing the mixture to boil.
09 - Ladle the soup into bowls and garnish each portion with fresh parsley before serving.
