Creamy Mushroom Soup

Ingredients

• 1 pound Mushrooms (A mix of cremini and shiitake mushrooms is recommended for depth of flavor.)
• 2 tablespoons Butter
• 1 medium Onion (Finely chopped)
• 2 cloves Garlic (Minced)
• 4 cups Chicken or Vegetable Stock (Low sodium preferred)
• 1 tablespoon Pearl Sago (Can substitute with tapioca pearls or cornstarch for thickening)
• 1 cup Heavy Cream
• 2 tablespoons Dry Sherry (Optional, for added depth of flavor)
• 1 teaspoon Fresh Thyme (Chopped, or 1/2 teaspoon dried thyme)
• 0.5 teaspoon Salt (To taste)
• 0.25 teaspoon Black Pepper (Freshly ground, to taste)

Instructions

1. 1Clean the mushrooms thoroughly. Slice half of the mushrooms and roughly chop the other half. This will provide both texture and a smoother base for the soup.
2. 2In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes.
3. 3Pour in the chicken or vegetable stock and add the pearl sago. Bring to a simmer, then reduce heat and cook for 15 minutes, or until the sago is translucent and the soup has thickened slightly.
4. 4Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can blend the soup in batches in a regular blender. Return the soup to the pot. Stir in the heavy cream, dry sherry (if using), and fresh thyme. Season with salt and pepper to taste. Heat gently, but do not boil.
5. 5Serve hot, garnished with a swirl of cream, fresh herbs, or a sprinkle of black pepper.