• Onions: In a soup pot or a dutch oven, heat the olive oil over medium heat. Add onions and sprinkle with salt. Stirring often, cook the onions until they begin to brown, about 8 minutes. Add garlic and thyme, continue to cook, stirring occasionally for about 2 minutes. Using a slotted spoon, remove the onions from the pot and set aside, leaving the oil in the pot.
  ¼ cup (54g) olive oil, 1 medium onion, diced, 4 cloves (12g) garlic, minced, 1 pinch salt, 2 teaspoons (4g) thyme
• Mushrooms: Add mushrooms to the pot the onions were cooked in. Arrange the mushrooms in a single layer at the bottom of the pot. Sprinkle with salt and cook undisturbed for about 5 minutes. Stir 1 - 2 times more and continue to cook until golden brown all over, about 5–7 minutes longer.

  Sprinkle flour over the mushrooms and toss to coat evenly. Cook for another 2- 3 minutes undisturbed. Add the sherry and cook for an additional 3 - 5 minutes undisturbed. The mushrooms should be very brown and possibly caramelized.
  8 oz (340g) baby bella mushrooms, broken into small pieces, 1 pinch salt, ¼ cup (31g) flour, ⅓ cup (79) cooking sherry or dry white wine, 8 oz (227g) white button mushrooms, broken into small pieces
• Stock: Add the stock and onions to the mushrooms. Bring to a boil. Once boiling, reduce the heat, cover, and allow to simmer for 20 minutes. Remove from heat and use the stick blender to blend soup until desired creaminess. Add the ⅔rds of the cream to the soup and stir.
  3 cups (705g) vegetable broth, ½ cup (119g) heavy cream
• Serve: Pour into bowls, top with remaining cream and desired garnishes.

Garlic Croutons (optional)

• Prep: Preheat the oven to 350. Line a baking sheet with parchment paper. Cut the bread into cubes.
  2 cups (473g) bread, 2 tablespoons (28g) olive oil, 1 tablespoon (18g) garlic salt
• Make and Bake: Toss the bread cubes in olive oil and garlic salt. Arrange on a baking sheet. Bake for 12 - 15 minutes, until the croutons are at the desired toastiness.