Ingredients

The following ingredients have 4 Servings
  • 2 tsp butter (unsalted)
  • 1 medium onion (yellow,chopped)
  • 2 cloves garlic (minced)
  • 1 ½ lbs mushrooms (sliced)
  • 1 tbsp Worcestershire sauce
  • ¼ cup all-purpose flour
  • 2 tsp Kosher salt (divided)
  • 1 tsp pepper (freshly ground black)
  • 1 tbsp thyme (fresh, chopped)
  • ¼ cup sherry
  • 6 cups vegetable stock
  • 1 cup heavy cream
  • ½ tsp nutmeg (ground)

Instruction

  • In a large pot (i.e., Dutch oven), melt the butter over medium heat. Add the onions and cook until softened, about 4 to 5 minutes. Add the garlic and cook for 1 minute more.
  • Add the mushrooms, Worcestershire sauce, 1 tsp salt, ½ tsp pepper, and the thyme. Cook until mushrooms are softened and starting to release thier liquid, about 8 to 10 minutes, stirring with a wooden spoon frequently.
  • If desired, use a slotted spoon to remove about 1 cup of the sauteed mushrooms. Set aside for garnish to the finished soup.
  • Add the flour to the pot and stir until the mushrooms are fully coated. Cook for about 1 minute.
  • Add the sherry and cook until reduced by about half, about 3 to 4 minutes.
  • Add the stock and another ½ tsp of salt and bring to a strong simmer. Cook for 20 minutes, or until liquid has reduced somewhat and has thickened slightly.
  • Remove from heat and use a ladle to add half of the mushroom mixture to a blender or food processor, or bowl with an immersion blender. Puree the mixture until smooth.
  • Add the pureed mixture back into the pot with the reserved mushroom mixture. Turn the heat back on to medium.
  • Add the cream and nutmeg and stir until incorporated. Bring just to a simmer and then turn off the heat. Taste and add more salt, if desired.
  • Serve at once in individual soup bowls.
  • Garnish with reserved mushrooms, thyme, and grated nutmeg (if desired).