- 8 ounces white mushrooms, sliced
- 4 ounces cremini mushrooms, sliced
- 4 ounces wild mushroom mix, finely chopped (we use oyster, maitake, and shiitake)
- ½ medium onion, finely diced
- 4 cloves garlic, minced
- ½ cup plus 1 tablespoon unsalted butter, divided
- 2 tablespoons sherry wine vinegar
- 4 cups water
- 4 packets Instant Mushroom Bone Broth
- ½ cup heavy cream
- Salt and pepper
Heat a skillet over medium-high heat and add a tablespoon of butter. When the butter is melted and bubbling, add half of the white mushrooms and fry until golden brown. Remove from pan and set aside.
Heat a large saucepan or stockpot over high heat. Add the remaining butter and onion. Cook, stirring occasionally, until the onion is translucent and fragrant. Add the mushrooms and season with salt. Cook, stirring occasionally, until the mushrooms are tender and browned, about 10 minutes. The mixture may begin to stick to the pan—that’s alright, stir to prevent burning. Add the garlic and cook until the garlic is golden brown, about 2 minutes. Once the mixture is thoroughly tender and browned, deglaze the pan with the sherry wine vinegar, stirring to break up the brown bits on the bottom of the pan.
Add the thyme, water, and the contents of the broth packets and cover, then bring to a boil. Once boiling, simmer uncovered over medium-low heat until the liquid is reduced by half, about 20–30 minutes.
Remove from heat and let cool. Pour half of the soup into a blender and blend on high until smooth and creamy—about 30–60 seconds. Return the blended soup to the pot and add the heavy cream. Stir to combine. Season with salt and pepper. Turn the heat to medium-low and heat until just starting to boil—but do not let it boil. Remove from heat and serve with more minced fresh thyme and the reserved fried mushrooms.