1-First, soak the 4 ounces of dried mushrooms in 5 cups of hot water for about 20-30 minutes until they’re soft. This step pulls out all that deep, earthy essence we’ll use as our broth. Meanwhile, in a large pot, melt 3 tablespoons of unsalted butter over medium heat and add the minced large yellow or white onion, cooking until it’s soft and sweet, about 5 minutes.

2-Building the Base: Once the onion is ready, toss in the 1 pound of minced fresh mushrooms, reserving a few for garnish. Stir everything together and let it cook until the mushrooms release their moisture and turn golden, which takes around 10 minutes. This is where the magic happens, as the mushrooms develop that umami punch.

3-Building the Base: Next, pour in the sherry or brandy about 1/3 cup and let it simmer for a couple of minutes to burn off the alcohol and enhance the flavors. Add the soaked dried mushrooms along with their water, then season with 1 teaspoon of dried thyme, salt (smoked if you have it), and plenty of black pepper.

4-Cooking and Blending: Bring the mixture to a gentle boil, then reduce the heat and simmer for 15-20 minutes to let all those tastes meld. For a smoother texture, use an immersion blender to puree the soup until it’s creamy. If you prefer some chunks, blend only part of it.

5-Cooking and Blending: Finally, stir in 2 to 4 tablespoons of heavy cream to reach your desired creaminess, and heat through without boiling. Garnish with the reserved fresh mushrooms, chives, parsley, or other green herbs. Serve hot and enjoy the rich mushroom bisque results it’s one of those dishes that feels like a reward after a long day.