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Author Notes: The sherry gives this soup a ton of flavor. A really filling meal! —Danielle at Sweet Home Sauce
- 40 whole cremini mushrooms
- 2 handfuls shitake mushrooms
- 8 ounces sliced button mushrooms
- 1 Fennel bulb
- 3 shallots
- 4 cloves garlic
- 4 sprigs fresh marjoram
- 48 ounces vegetable broth
- 1 cup dry sherry
- 1/4 cup heavy cream
- Preheat the oven to 375 degrees.
- Take whole cremini mushrooms, slice in half. Add ½ of the pre-sliced white mushrooms to the pile. Reserve the rest of the pre-sliced white mushrooms for the topping.
- Cut the end off of the fennel, slice the bulb into thin pieces and discard the rest. Chop shallots and garlic, and tear leaves from two sprigs of marjoram.
- Get out a large pot or dutch oven. Pour 1 glug olive oil into the pot and add the garlic, fennel, shallots and marjoram. Sprinkle liberally with kosher salt and cracked pepper. Sauté 5-10 minutes.
- Add the mushrooms, sauté a few more minutes. Add sherry and let simmer for another few minutes.
- Season again with kosher salt and cracked pepper, and add vegetable broth. Cover and let simmer for about 45 minutes to 1 hour.
- While the soup is simmering, place whole shitakes and remaining sliced mushrooms on a parchment-lined baking sheet. Sprinkle with kosher salt and remaining marjoram leaves. Add 1 glug olive oil, toss the mushrooms to coat. Bake until the mushrooms are cooked through, about 30 minutes.
- Check your soup. When the mushrooms are soft and the broth is a rich brown, it’s ready. Turn off the heat.
- Get out your immersion blender (or regular blender). Blend soup to your desired consistency. I wanted mine pretty smooth, but not without texture. Add heavy cream and stir. Season as needed.
- To serve, top soup with roasted mushrooms, a dash of olive oil and some leftover fresh marjoram leaves, if desired.