# What You Need:
→ Mushrooms
01 - 1.1 lbs mixed wild mushrooms (cremini, shiitake, chanterelle, oyster), cleaned and sliced
→ Aromatics
02 - 2 tbsp unsalted butter
03 - 1 tbsp olive oil
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 medium leek (white and light green parts only), sliced
→ Herbs & Seasonings
07 - 1 tsp fresh thyme leaves
08 - 1/2 tsp freshly ground black pepper
09 - 3/4 tsp fine sea salt, plus more to taste
→ Liquids
10 - 1/4 cup dry sherry
11 - 4 cups vegetable or chicken broth
12 - 1/2 cup heavy cream
→ Garnish
13 - Fresh chives or parsley, finely chopped (optional)
14 - Extra sautéed mushrooms (optional)
# How-To Steps:
01 - In a large pot, heat butter and olive oil over medium heat. Add onion, leek, and garlic; sauté for 3–4 minutes until softened but not browned.
02 - Add sliced mushrooms and thyme. Cook, stirring occasionally, until mushrooms release their liquid and turn golden, about 10 minutes.
03 - Season with salt and pepper. Pour in sherry, stirring to deglaze the pot and scrape browned bits from the bottom. Simmer for 2 minutes until alcohol mostly evaporates.
04 - Add broth. Bring to a gentle simmer, lower heat, and cook uncovered for 15–20 minutes to meld flavors.
05 - Remove from heat. Using an immersion blender, purée soup until smooth. Alternatively, carefully blend in batches in a countertop blender.
06 - Stir in heavy cream. Taste and adjust seasoning as needed. Return to low heat if necessary to warm through, but do not boil.
07 - Ladle into bowls and garnish with fresh chives, parsley, or extra sautéed mushrooms if desired.
