Mushroom Soup with Rich Umami Flavor

1. Rehydrate Dried Mushrooms

Begin by rehydrating your dried mushrooms by soaking them in hot water until they become tender, which should take between 5 to 15 minutes.

2. Sauté Aromatics and Infuse Butter

In a large pot, melt butter over medium heat and introduce a sprig of fresh thyme to infuse the fat with its fragrance. After a few minutes, add the chopped yellow onion and minced garlic, cooking until they're soft and aromatic, about 5 minutes.

3. Cook Fresh Mushrooms

Add the fresh sliced mushrooms to the pot, seasoning with salt and freshly ground black pepper. Cook over medium-high heat until the mushrooms have surrendered their moisture and started to caramelize.

4. Deglaze with Sherry

Pour in the sherry to deglaze the pot, scraping off any bits that have clung to the bottom.

5. Add Stock and Simmer

Introduce the chicken stock or the liquid from soaking the mushrooms. Bring it to a boil, then reduce the heat and let it simmer covered for about 15 minutes.

6. Blend and Cream

Remove the herb sprig and blend the soup with a hand-held mixer until smooth. Stir in the cream and allow it to warm through over low heat for a few minutes.

7. Serve

Ladle the soup into bowls and sprinkle with chopped fresh parsley before serving.