| 9 tbsp Olive Oil | |
| 450g Cremini Mushrooms - Trimmed and Sliced | |
| 200g Shiitake Mushrooms - Stemmed and Sliced | |
| 1 Large Yellow Onion - Finely Chopped | |
| 4 Garlic Cloves - Finely Chopped | |
| 80ml Dry Sherry | |
| 1500ml Vegetable Broth | |
| 1 tbsp Thyme | |
| 1 tbsp Ground Dried Shiitake Mushrooms (Optional) | |
| 1.5 tsp Salt | |
| 1/4 tsp black pepper | |
| 120 ml Heavy Cream |
| 1. | Heat 1/4 cup oil in a large Dutch oven over high. Add cremini mushrooms, and cook, undisturbed, until browned on one side, 8 to 10 minutes. Stir and continue cooking, stirring occasionally, until cremini mushrooms are browned all over, about 5 minutes. Transfer cremini mushrooms to a plate using a slotted spoon, reserving any oil in Dutch oven. |
| 2. | Add 3 tablespoons oil to Dutch oven over high. Add shiitake mushrooms; cook, undisturbed, until browned on one side, about 3 minutes. Stir and continue cooking, stirring occasionally, until shiitake mushrooms are browned all over, about 3 minutes. Transfer shiitake mushrooms to plate with cremini mushrooms; set aside. |
| 3. | Add remaining 2 tablespoons oil to Dutch oven over medium. Add onion, and cook, stirring often, until softened, 6 to 8 minutes. Add garlic; cook, stirring often, until fragrant, about 2 minutes. Add sherry, and cook, stirring often to loosen any browned bits on bottom of pan, until liquid is reduced by half, about 1 minute. |
| 4. | Add 5 cups vegetable broth, thyme, ground dried shiitake mushrooms (if using), salt, pepper, and 2 cups browned mushrooms to Dutch oven; reserve remaining about 1/2 cup browned mushrooms for garnish. Bring soup to a simmer over medium. Simmer, uncovered, until flavors meld, about 15 minutes. Remove from heat. |
| 5. | Transfer 3 cups of soup to a blender. Secure lid on blender, and remove center piece to allow steam to escape; place a clean towel over opening. Process until smooth, about 1 minute. Return pureed soup to Dutch oven with remaining soup. Stir in heavy cream and remaining 1 cup broth, 1/4 cup at a time, until desired consistency is reached. Season to taste with salt. Divide soup evenly among serving bowls, and garnish with remaining browned mushrooms, thyme leaves, and black pepper. |
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