Servings: 4 servings

Total Time: ~1 hour

Ingredients

· 3 tablespoons unsalted butter

· 1 small onion, thinly sliced

· 12 oz mixed mushrooms (cremini, shiitake, oyster), stems removed and chopped

· Kosher salt and freshly ground black pepper

· 4 cups chicken broth

· 1½ teaspoons Marsala (optional)

· ¼ cup crème fraîche, for serving

· 1 tablespoon chives, sliced

· Olive oil, for drizzling

Instructions

1. In a Dutch oven or heavy pot over medium heat, melt the butter. Add the onion and cook, stirring now and then, until softened (about 12 minutes).

2. Increase heat to medium-high, add the mushrooms, ¼ teaspoon salt, and a few grinds of pepper. Cook, stirring often, until the mushrooms release their liquid but do not brown (about 8 minutes).

3. Add the broth, bring to a simmer, then reduce heat and simmer partially covered for 30 minutes.

4. Carefully transfer the soup to a blender (in batches, leaving an open corner of the lid to vent) and puree until smooth. Return to the pot.

5. Stir in the Marsala (if using) and adjust seasoning with salt and pepper.

6. To serve: ladle into bowls, dollop with crème fraîche, sprinkle with chives, and drizzle a little olive oil on top.