• 8 tablespoons unsalted butter, divided
  • 2 large shallots, thinly sliced
  • 6 cloves garlic, minced
  • 1½ pounds cremini mushrooms, sliced
  • ¼ cup sherry
  • ½ tablespoon thyme
  • 2 bay leaves
  • 12 tablespoons all-purpose flour
  • 8 cups chicken stock, divided
  • 1½ cups heavy cream
  • 3 teaspoons salt, divided
  • 1 teaspoon pepper


  1. Melt 4 tablespoons of butter in a 5.5 quart dutch oven over medium-high heat. Add shallots and cook until softened, about 3 minutes. Add the garlic and continue to cook for 2 minutes.  
  2. Add the sliced mushrooms, sherry, thyme, 1 teaspoons salt, and 2 tablespoons of butter, stirring occasionally for 5 – 7 minutes. 
  3. Remove the sautéed mushrooms from the skillet. Lower the heat to medium. 
  4. Melt remaining 2 tablespoons of butter and add bay leaves. Add the flour and 1 cup of stock and whisk. Add the rest of the stock, continuing to whisk until smooth. Bring to a boil and reduce to a simmer, about 20 minutes.  
  5. Slowly add the heavy cream and the remaining salt. Whisk until combined. Remove the bay leaves. Stir in the mushrooms and bring to a boil.
  6. Remove the soup from heat and season with salt and pepper to taste. Garnish with cracked pepper and olive oil.

Cook’s note: Up your culinary game by garnishing the soup with truffle-infused olive oil and cracked pepper.  

All recipes are the courtesy of Lodge Manufacturing, TN USA