Ingredients:

  • 1 large head of garlic
  • 1 tbsp extra virgin olive oil
  • 1 pinch flaky sea salt
  • 1.5 lbs cremini mushrooms, sliced
  • 3 tbsp unsalted butter
  • 1 tbsp neutral oil
  • 1 large shallot, finely minced
  • 2 tsp fresh thyme leaves
  • 3 tbsp all-purpose flour
  • 0.5 cup dry Sherry
  • 4 cups beef stock
  • 0.75 cup heavy cream
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Preheat your oven to 400°F. Slice the top off your garlic head to expose the cloves, drizzle with the olive oil and flaky salt, then wrap tightly in foil. Roast for 45 minutes until the cloves are golden and buttery soft. Let it cool before squeezing the paste into a small bowl.
  2. In a large pot, heat the neutral oil and 1 tbsp of the butter over medium high heat. Add the mushrooms in batches if needed, cooking for 8 minutes until they release their liquid and turn deeply browned. Note: Don't salt them yet, or they will steam instead of sear.
  3. Lower the heat to medium and add the remaining 2 tbsp of butter and the minced shallot. Sauté for 3 minutes until the shallots are translucent and fragrant. Stir in the thyme leaves and that glorious roasted garlic paste you made earlier.
  4. Sprinkle the flour over the mushroom mixture and cook for 2 minutes, stirring constantly to toast the flour.
  5. Pour in the dry Sherry, using a wooden spoon to scrape up all those flavorful brown bits from the bottom of the pot.
  6. Slowly whisk in the beef stock.
  7. Bring the soup to a gentle simmer and let it cook for 15 minutes until slightly thickened and cohesive. Stir in the heavy cream and season with salt and pepper. If you want a more refined texture, use an immersion blender for 30 seconds to partially puree the soup.