# What You Need:
→ Vegetables & Mushrooms
01 - 1 lb 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 - 1/2 cup heavy cream
10 - 2 tablespoons dry sherry (optional)
→ Herbs & Seasonings
11 - 1/2 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
# Directions:
01 - In a large pot, heat the butter and olive oil over medium heat until melted and combined.
02 - Add the onions, carrot, and celery. Sauté for 5 minutes until vegetables are softened.
03 - Add the garlic and cook for 1 minute until fragrant.
04 - Stir in the mushrooms and thyme. Cook for 8 to 10 minutes, stirring occasionally, until mushrooms are browned and their moisture has evaporated.
05 - Pour in the sherry if using and let it simmer for 1 to 2 minutes to reduce slightly.
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 soup, use an immersion blender to purée part or all of the soup to desired consistency.
08 - Stir in the cream and season with salt and pepper. Heat through without boiling.
09 - Ladle into bowls and garnish with fresh parsley.
