Cream of Mushroom Soup

Slice and chop the button, cremini, and portobello mushrooms.

Heat olive oil in a large pan over high heat. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until deeply browned and caramelized.

Deglaze the pan with Marsala wine, scraping up any browned bits from the bottom. Cook until the wine has mostly evaporated.

Remove the cooked mushrooms from the pan and set aside in a bowl.

Finely chop the garlic, shallots, sweet onion, celery, and carrots.

In a large Dutch oven or pot, melt the butter over medium heat.

Add the chopped garlic, shallots, onion, celery, and carrots to the pot. Sauté for about 10 minutes until softened and caramelized.

Sprinkle the flour over the vegetables and stir to combine. Cook for about one minute to cook out the raw flour taste.

Gradually pour in the heavy cream, stirring constantly, followed by the chicken stock.

Bring the soup to a simmer and cook for about 5 minutes until it thickens to a velvety consistency.

Add the cooked mushrooms back to the pot, along with the chopped parsley and fresh thyme. Season with more salt and pepper to taste.

Stir everything together to combine.

Ladle the soup into bowls. Garnish with extra mushrooms, a dollop of crème fraîche, and chopped fresh chives before serving.