Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 large yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound (450g) mixed mushrooms (cremini, shiitake, oyster), sliced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • 4 cups (950ml) vegetable broth (low sodium)
  • 1 cup (240ml) heavy cream
  • 1/4 cup (30g) all-purpose flour
  • 1/4 cup (60ml) dry sherry (optional, but highly recommended!)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (optional garnish)
  • Crispy croutons (optional garnish)
  • A swirl of heavy cream (optional garnish)

Instructions:

  1. Heat olive oil in the pot over medium heat. Add onion and garlic and sauté until softened and translucent (about 5 minutes).
  2. Add the sliced mushrooms, thyme, and nutmeg to the pot. Sauté until the mushrooms are softened and have released their moisture (about 8-10 minutes).
  3. Sprinkle the flour over the mushroom mixture. Cook, stirring constantly, for 1-2 minutes to cook the flour and create a roux.
  4. Pour in the sherry (if using) and scrape the bottom of the pot to loosen any browned bits.
  5. Gradually pour in the vegetable broth, stirring constantly to prevent lumps.
  6. Bring the soup to a simmer, then reduce heat and simmer for 20 minutes, allowing the flavours to meld.
  7. Carefully blend the soup using an immersion blender until smooth. Alternatively, transfer the soup in batches to a standard blender (leave the vent open and cover with a towel to prevent explosions!).
  8. Stir in the heavy cream and heat gently until warmed through. Do not boil.
  9. Season with salt and pepper to taste.
  10. Ladle the soup into bowls and garnish with fresh parsley, croutons, and a swirl of cream (if desired).