A hearty and creamy mushroom soup with a touch of elegance, perfect for any occasion.
Prepare the mushrooms by cleaning and slicing them thinly.
Use a damp cloth to clean the mushrooms instead of washing them to avoid excess moisture.
Heat the butter in a large sauté pan over medium heat.
Ensure the butter doesn't brown; it should just melt.
Add the scallions and sauté until softened, about 3 minutes.
Stir frequently to prevent the scallions from burning.
Add the mushrooms, thyme, bay leaf, and a squeeze of lemon juice. Cook until the mushrooms release their moisture, about 10 minutes.
Cook until the mushrooms are golden and fragrant.
Pour in the cream and add the cream cheese. Stir until the cheese is melted and the mixture is smooth.
Cut the cream cheese into smaller pieces to help it melt faster.
Dissolve the cornstarch in a tablespoon of water and add it to the soup. Simmer until the soup thickens, about 5 minutes.
Stir constantly to avoid lumps forming.
Season the soup with salt and pepper to taste. Remove the bay leaf.
Taste the soup before adding salt as the cream cheese may already be salty.
Serve the soup in bowls, garnished with parsley and a splash of sherry.
For an extra touch, add a sprinkle of smoked paprika.
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