This rich, velvety soup starts with a deep base of sautéed onion and garlic, then builds serious flavor from a hearty mix of cremini and shiitake mushrooms, cooked low and slow until they turn deeply golden at the edges. A splash of dry sherry deglazes the pot and adds a subtle earthy sweetness, while a partial blend leaves just enough texture so every spoonful still has those tender mushroom pieces to bite into. Heavy cream folds in at the end for that classic, spoon-coating silkiness, finished with fresh thyme and a scatter of chives on top. It's cozy, restaurant-quality comfort food you can make confidently at home, with a flavor profile that's deep, savory, and totally satisfying. This one's a smart pick for a soy free kitchen, no complicated swaps to think about — just a big pot of good, honest mushroom soup. Serve it with crusty bread for dunking, and you've got a meal that feels like a warm hug in a bowl.
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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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