Steps

• 1

  Clean the button mushrooms and the Portobellos and remove the stems. Coarsely chop the mushrooms and transfer to a rimmed baking sheet lined with heavy duty foil. Add the onion cut into 6 wedges.

• 2

  When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.

  180 ˚F / 82 ˚C

• 3

  Arrange the baking sheet on the grill grate. Put the bread slices next to it (directly on the grill grate). Smoke the vegetables and the bread for 30 minutes.

  180 ˚F / 82 ˚C

  00:30

• 4

  Remove the bread from the grill, tear into pieces, and reserve.

• 5

  Increase the temperature to High and roast the mushrooms until they are tender and release their juices, stirring occasionally about 20 minutes.

  450 ˚F / 232 ˚C

  00:20

• 6

  In the meantime, bring the chicken stock to a boil in a medium pot on the stovetop and add the garlic and thyme. Reduce the heat to simmer, then add the mushrooms and their juices, and the onion wedges, bread, and Worcestershire sauce to the stock. Let the soup simmer for 15 minutes. Add the cream.

• 7

  Working in batches, carefully puree the soup in a blender jar. (Do not fill the jar more than half full, and always hold the lid down with a towel between the lid and your hand.) Pour the pureed soup in a clean pot and add the sherry, if desired. Reheat before serving. Garnish with chopped parsley or chives. Serve and enjoy!