# What You'll Need:
→ Vegetables & Mushrooms
01 - 1 pound 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 melted and foaming.
02 - Add the onions, carrot, and celery. Sauté for 5 minutes, stirring occasionally, until vegetables are softened and fragrant.
03 - Add the minced garlic and cook for 1 minute until aromatic, being careful not to burn.
04 - Stir in the mushrooms and thyme. Cook for 8 to 10 minutes, stirring occasionally, until mushrooms are browned and their moisture has evaporated completely.
05 - Pour in the sherry if using, and allow it to simmer for 1 to 2 minutes to reduce slightly and cook off the alcohol.
06 - Add the vegetable broth and bay leaf. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.
07 - Remove the bay leaf. For a smoother texture, use an immersion blender to purée part or all of the soup to your desired consistency.
08 - Stir in the heavy cream and season with salt and pepper to taste. Heat through gently without boiling.
09 - Ladle into serving bowls and garnish with fresh parsley. Serve immediately.
