Ingredients:

  • 1.5 lbs mixed mushrooms (Cremini, Shiitake, and Portobello), cleaned and sliced
  • 30g dried Porcini mushrooms, rehydrated in 1 cup hot water (liquid reserved)
  • 4 tbsp unsalted butter
  • 2 large shallots, finely minced
  • 4 cloves garlic, smashed and minced
  • 0.5 cup dry Sherry
  • 4 cups beef or vegetable stock
  • 1 sprig fresh Thyme
  • 1 tsp soy sauce
  • 0.75 cup heavy cream
  • 1 tsp fresh lemon juice
  • 0.5 tsp Kosher salt
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Rehydrate the porcinis. Place the 30g dried porcinis in 1 cup hot water for 20 minutes.
  2. Prep the fresh mushrooms. Clean and slice the 1.5 lbs mixed mushrooms. Ensure they are dry before they hit the pan.
  3. Sauté the mushrooms. Melt 4 tbsp butter in a large pot over medium high heat. Add mushrooms in batches and cook 10 minutes until they are deep brown and sizzling.
  4. Add aromatics. Stir in the 2 minced shallots and 4 cloves of garlic.
  5. Deglaze the pan. Pour in 0.5 cup dry Sherry. Scrape the bottom of the pot until all the brown bits have dissolved.
  6. Build the liquid base. Add the 4 cups stock, the rehydrated porcinis (chopped), and the reserved soaking liquid (strained through a paper towel).
  7. Simmer for depth. Toss in the sprig of fresh thyme and 1 tsp soy sauce. Simmer for 30 minutes until the flavors are concentrated and rich.
  8. Blend to perfection. Remove the thyme sprig. Transfer the soup to a blender and process until it is completely velvety and smooth.
  9. Finish with cream. Stir in the 0.75 cup heavy cream and return to low heat. Do not let it boil once the cream is in.
  10. The final polish. Add 1 tsp lemon juice, 0.5 tsp salt, and 0.25 tsp black pepper. Taste and adjust as needed.