Porcini mushrooms: Some are soaked in hot water to create a rich stock and hydrate the mushrooms until tender.
– Salted butter: Used to sauté the onion, thyme, garlic, and mushrooms.
– Dry sherry: Adds a subtle nutty, yeasty flavor.
– Chicken stock: We prefer to use unsalted stock so we can control the salt level ourselves. If you use salted, just be sure to taste the soup before adding any additional salt.
– All-purpose flour: This is used to thicken the soup and make it velvety.
– Salt and pepper: For seasoning.
– French baguette: For easy, homemade croutons.
– Heavy cream: Doubles down on the creamy factor of this creamy mushroom soup.