A rich and creamy mushroom soup with a touch of elegance, perfect for any occasion.
Heat the olive oil and butter in a large saucepan over medium heat.
Using a mix of olive oil and butter prevents the butter from burning while adding flavor.
Add the chopped onion and sliced leek to the pan and sauté until softened.
Cook the vegetables slowly to bring out their sweetness.
Stir in the rosemary and half of the mushrooms, cooking until the mushrooms are tender.
Remove the rosemary sprig after cooking to avoid overpowering the soup.
Sprinkle the flour over the mixture and stir well to combine.
Ensure the flour is fully incorporated to avoid lumps.
Gradually add vegetable stock, stirring constantly, and season with salt, pepper, and nutmeg.
Adding the stock slowly helps create a smooth consistency.
Cover and simmer the soup for 15 minutes.
Simmering allows the flavors to meld together beautifully.
Let the soup cool slightly, then blend until smooth.
Blend in batches if necessary to avoid overfilling the blender.
Return the soup to the saucepan and add the remaining mushrooms, milk, soy sauce, and sugar.
Adding fresh mushrooms at this stage gives a nice texture contrast.
Simmer for another 10 minutes, then stir in the sherry.
The sherry adds a subtle depth of flavor to the soup.
Serve the soup hot, garnished with a swirl of cream and optional fried onions.
A sprinkle of fresh parsley can also make a lovely garnish.
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