Soup Of The Day Recipe

Prepare mushrooms

Wipe mushrooms clean with a damp towel. Trim stems and slice mushrooms thinly (about 1/8 inch). Reserve 1/3 of the sliced mushrooms (about 6–7 oz) to be sautéed and left chunky for texture; keep the remaining 2/3 for blending.

Sweat aromatics

In a large heavy saucepan or Dutch oven, melt 2 tablespoons butter over medium heat. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until onion is translucent and beginning to soften, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Sauté mushrooms for flavor

Increase heat to medium-high and add the reserved 1/3 sliced mushrooms plus 1 tablespoon butter. Spread them out and let them sear without stirring for 2 minutes to get some browning, then stir and continue to cook until they release liquid and that liquid mostly evaporates, about 4–5 minutes. Add the optional dry sherry or white wine and cook for 1 minute to deglaze the pan and concentrate flavor.

Make roux and combine

Reduce heat to medium. Push the sautéed mushrooms and onions to the side, or remove 1 cup of the mixture to a bowl if needed. Sprinkle the all-purpose flour over the pan and cook, stirring, for 1–2 minutes to cook the raw flour taste. Slowly whisk in the stock until smooth, scraping up any browned bits. Add the remaining sliced mushrooms reserved for blending into the pot. Stir in the thyme, bay leaf, salt, and 2 teaspoons black pepper.

Simmer

Bring the soup to a gentle simmer, reduce heat to low, and simmer uncovered for 12–15 minutes until mushrooms are tender and flavors meld. Stir occasionally.

Blend for creaminess

Remove and discard the bay leaf. Using an immersion blender, puree about 2/3 of the soup until smooth, leaving the sautéed mushroom pieces intact for texture. Alternatively, carefully transfer batches to a blender and puree, then return to pot. If you prefer a completely smooth cream, puree the entire pot.

Finish with dairy

Stir in the milk and heavy cream over low heat — do not boil after adding dairy. Taste and adjust seasoning, adding up to 1/2 tsp more salt and remaining 1 tsp black pepper if desired. If the soup is too thick, thin with up to 1/2 cup additional stock or milk.

Ladle the soup into bowls. Swirl a teaspoon of sour cream or crème fraîche into each bowl if using. Sprinkle chopped parsley or chives and grind a little extra black pepper on top. Finish with a light drizzle of olive oil for sheen if desired.

Serve hot with crusty bread or croutons. Leftovers will keep in the refrigerator for 3–4 days; reheat gently over low heat.