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1
Preheat the oven to 375 degrees.
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2
Take whole cremini mushrooms, slice in half. Add 1/2 of the pre-sliced white mushrooms to the pile. Reserve the rest of the pre-sliced white mushrooms for the topping.
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3
Cut the end off of the fennel, slice the bulb into thin pieces and discard the rest. Chop shallots and garlic, and tear leaves from two sprigs of marjoram.
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4
Get out a large pot or dutch oven. Pour 1 glug olive oil into the pot and add the garlic, fennel, shallots and marjoram. Sprinkle liberally with kosher salt and cracked pepper. Saute 5-10 minutes.
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5
Add the mushrooms, saute a few more minutes. Add sherry and let simmer for another few minutes.
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6
Season again with kosher salt and cracked pepper, and add vegetable broth. Cover and let simmer for about 45 minutes to 1 hour.
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7
While the soup is simmering, place whole shitakes and remaining sliced mushrooms on a parchment-lined baking sheet. Sprinkle with kosher salt and remaining marjoram leaves. Add 1 glug olive oil, toss the mushrooms to coat. Bake until the mushrooms are cooked through, about 30 minutes.
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8
Check your soup. When the mushrooms are soft and the broth is a rich brown, it's ready. Turn off the heat.
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9
Get out your immersion blender (or regular blender). Blend soup to your desired consistency. I wanted mine pretty smooth, but not without texture. Add heavy cream and stir. Season as needed.
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10
To serve, top soup with roasted mushrooms, a dash of olive oil and some leftover fresh marjoram leaves, if desired.
