- ½ cup plus 2 tablespoons olive oil, divided
- 2 pounds mixed mushrooms (such as crimini, shiitake, and oyster), trimmed and cut into bite-sized pieces
- Kosher salt and freshly ground black pepper, to taste
- 4 medium shallots, chopped
- 1 large leek, light-green and white parts only, halved and thinly sliced
- ½ stick unsalted butter
- 4 garlic cloves, minced, divided
- ⅓ cup dry white wine
- ¼ cup all-purpose flour
- 5 cups chicken stock (low sodium)
- 1½ cups heavy cream
- 1½ cups whole milk
- 1 bay leaf, dry or fresh
- 5 sprigs fresh thyme, divided
- 2 tablespoons sherry
- 5 ounces crusty bread, cut into 1-inch pieces (about 2 cups)
Step 1: Sauté the Mushrooms
Heat 3 tablespoons of olive oil in a large, heavy pot over medium-high heat. Add half of the mushrooms in a single layer and cook, undisturbed, for 3–4 minutes until browned on one side. Toss and continue cooking for another 4–5 minutes until browned and tender. Season with salt and pepper and transfer to a medium bowl. Repeat with another 3 tablespoons of olive oil and the remaining mushrooms. Set aside 1 cup of mushrooms for garnish (if you like); transfer the rest to the bowl.
Step 2: Build the Base
In the same pot, reduce the heat to medium. Add the shallots, leeks, butter, and half of the garlic, stirring occasionally, until the vegetables are softened but not browned, about 4–6 minutes. Add the white wine and cook, stirring, until it’s nearly evaporated, about 2–3 minutes.
Sprinkle in the flour and cook, stirring, for 1 minute until the vegetables are coated. Gradually whisk in the chicken stock, cream, and milk. Bring the mixture to a gentle boil.
Add the bay leaf, 3 sprigs of thyme, the mushrooms (except the reserved cup if you set it aside), and any juices accumulated in the bowl. Simmer uncovered until the soup thickens to a creamy consistency, about 25–35 minutes.
Remove the thyme sprigs and bay leaf. Using an immersion blender, blitz half of the soup until creamy but leave some chunks for texture. Stir in the sherry, season with salt and pepper to taste, and add the reserved mushrooms back to the pot. Simmer for another 5 minutes.
Step 3: Make the Garlic-Thyme Breadcrumbs (optional)
Pulse the bread in a food processor until coarse crumbs form. Season with salt and pepper.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the remaining garlic and 2 sprigs of thyme, stirring occasionally, until the garlic just begins to brown, about 2 minutes. Add the breadcrumbs and cook, stirring often, until golden brown and crisp, about 7–10 minutes. Transfer the breadcrumbs to a paper towel-lined plate, discard the thyme, and season with salt.
Step 4: Serve the Soup
Ladle the soup into warm bowls. Top with a generous sprinkle of the garlic-thyme breadcrumbs and a few twists of freshly ground black pepper.. Serve immediately.
To Serve:
“This soup is wonderful with a simple green salad and a glass of dry white wine. And don’t forget some crusty bread for dipping—it’s practically mandatory!”
Pro Tip: Make the soup and breadcrumbs ahead of time. The soup can be reheated gently on the stove, and the breadcrumbs can be crisped in the oven for a few minutes before serving.
