Earthy cremini and shiitake mushrooms are the real stars here, browned deeply with onion, garlic, and fresh thyme until every bit of moisture cooks away and the edges turn golden. A splash of dry sherry deglazes the pot, pulling up all those caramelized bits before a steady stream of broth turns everything into a rich, simmering base. An immersion blender gives the soup its signature texture — mostly smooth with just enough mushroom pieces left intact to remind you what you're eating. Heavy cream stirred in at the end brings that classic velvety finish, coating a spoon in a thick, glossy layer. Finished with a scatter of fresh chives, it's a cozy, restaurant-quality bowl that fits neatly into a gluten free lineup without sacrificing any of the deep, savory flavor a good mushroom soup should have.
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Melt the butter with the olive oil in a large pot or Dutch oven over medium heat until the butter is foamy and the fat shimmers.
Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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