Creamy mushroom soup

Wash the mushrooms in a salad spinner under cold water and spin dry.

Trim the stems and slice about a quarter inch thick.

Melt 4 tablespoons butter over medium-high in a large saucepan or Dutch oven until foaming; add the mushrooms and season with salt and pepper.

Cook until the released liquid reduces and the mushrooms sizzle and brown around the edges but stay tender in the centre, about 12 minutes.

Add a minced onion and stir until softened, about 4 minutes.

Add a few cloves of minced or pressed garlic and stir until fragrant, about 30 seconds.

Stir in 2 tablespoons flour and cook until evenly incorporated.

Add a cup of dry sherry or white wine, scraping up the brown bits with a wooden spoon; reduce by about half.

Add a cup of milk and 5 cups chicken stock or water, a bay leaf and a couple of thyme sprigs; stir and simmer 20 minutes.

Remove the bay leaf and thyme with tongs and puree with an immersion or countertop blender, fine or coarse.

Serve with minced fresh herbs and a drizzle of olive oil.