This soup is all about deeply browned mushrooms — a hearty mix of cremini and shiitake, cooked down until their edges caramelize and the pan turns dry and fragrant. Butter and olive oil build the base, while onion, garlic, and fresh thyme bring warmth and depth before a splash of sherry deglazes the pot and lifts every browned bit into the broth. A touch of flour thickens things naturally, and heavy cream stirred in at the end gives the soup that classic, velvety richness. A quick pulse with an immersion blender leaves some texture behind, so every spoonful has real mushroom bite alongside the silky base. Finished with a scatter of fresh chives and a side of crusty bread, it's a cozy, satisfying bowl that fits easily into a vegetarian kitchen.
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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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