This soup builds deep, savory flavor from a hearty mix of cremini and shiitake mushrooms, sautéed until browned and edges caramelized, then layered with garlic, onion, and fresh thyme for an earthy backbone. A splash of dry sherry deglazes the pot and adds a subtle depth, while low-sodium chicken broth forms a rich, simmered base that gets partially blended for that classic creamy-yet-chunky texture. A touch of Worcestershire rounds out the umami, giving the whole pot a savory, restaurant-quality finish. Ladled into bowls and finished with a scattering of fresh chives, it's the kind of cozy, spoon-coating soup that feels indulgent without any fuss. This one is a great fit for a lactose free table, whether you're serving it as a starter or making a full meal of it with crusty bread on the side.
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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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