Cream of Mushroom Soup


1 1/2# Cremini mushrooms, sliced
4 TBSP unsalted butter, melted
3/4 tsp Kosher salt
1 medium onion, diced
2 Cups broth
2 TBSP Dry Sherry
1/2 tsp black pepper
1/2 tsp dried thyme
1/4 tsp dried tarragon
1/2 Cup heavy cream
2 tsp lemon juice
2 cloves minced garlic


Arrange a rack in the middle of the oven and heat to 375*F. Place the mushrooms on a rimmed baking sheet. Drizzle with butter, sprinkle with the salt, and toss to combine/coat. Spread into a single layer. Roast until mushrooms are tender, beginning to brown, and most of the liquid has evaporated, 15-17 minutes. Transfer the roasted mushrooms and their liquid to a slow cooker. Add the onion, garlic, broth, sherry, pepper, thyme, and tarragon, and stir to combine. Cover and cook on low until the soup is fragrant and the mushrooms are very tender, about 3-4 hours. Use and immersion blender and blend to desired consistency. Cook on low for another 2 hours. Before serving, stir in the cream and lemon juice. Ladle into bowls and garnish with extra swirl of cream, and fresh chopped herbs.