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In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for another 1–2 minutes until fragrant.
Cook the mushrooms:
Add the sliced mushrooms to the pot. Cook for 8–10 minutes, stirring occasionally, until they release their juices and begin to brown.
Deglaze with sherry:
Pour in the sherry and stir, scraping up any bits from the bottom of the pot. Let it simmer for 2–3 minutes to reduce slightly.
Add stock and simmer:
Add the vegetable stock. Bring the soup to a gentle boil, then reduce the heat and simmer for 15–20 minutes to let the flavors meld.
Blend until smooth:
Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer to a blender in batches and purée carefully.
Finish with cream:
Stir in the heavy cream and season with salt and black pepper to taste. Simmer for another 2–3 minutes without boiling.
Serve:
Ladle into bowls and garnish with fresh herbs if desired. Serve hot with crusty bread or a light salad.
Serving and Storage Tips:
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