Ingredients:

  • 16 oz cremini mushrooms, sliced 1/4 inch thick
  • 4 oz shiitake mushrooms, sliced
  • 4 tbsp grass-fed butter
  • 1/2 cup yellow onion, finely minced
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme
  • 3 cups beef bone broth
  • 1 cup heavy whipping cream
  • 2 oz full-fat cream cheese, softened
  • 1 tbsp dry sherry

Instructions:

  1. Heat a heavy-bottomed Dutch oven over medium-high heat. Add the 4 tbsp grass-fed butter. Wait for the foam to subside before adding veggies.
  2. Add the sliced cremini and shiitake mushrooms. Cook 8 minutes until the mushrooms shatter their moisture and turn dark golden.
  3. Add the minced yellow onion. Sauté until the onions are translucent.
  4. Add the minced garlic and fresh thyme. Cook for 1 minute until fragrant, being careful not to burn the garlic.
  5. Deglaze the pot with the dry sherry, using a wooden spoon to scrape up the 'fond' (brown bits) from the bottom of the pan.
  6. Pour in the beef bone broth. Bring to a gentle simmer and cook for 15 minutes to allow the flavors to meld and the liquid to reduce slightly.
  7. In a small bowl, whisk 1 cup heavy cream with 2 oz softened cream cheese. Stir the cream mixture into the pot. Simmer for 5 minutes until the soup coats the back of a spoon.