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Wild Mushroom Soup w/ Sherry & Thyme

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Ingredients

  • 2 tbsp unsalted butter
  • 2 tbsp EVOO
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 3/4 lb fresh mushrooms, sliced, and trimmed
  • 2 tbsp plus 1 tsp thyme leaves
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • 4 c chicken or vegetable broth
  • 1/4 c half and half
  • 3 tbsp dry sherry
  • 1 tbsp soy sauce

Details

Preparation

Step 1

Melt the butter and EVOO in a stockpot or dutch oven over medium high heat. Add the onion and ccok until its beginning to brown, about 4 mins. Stir in the garlic and cook for 1 min. Add the mushrooms, 2 tbsp of the thyme, and salt and pepper. Cook until the mushrooms become limp, 2-4 mins.

Add the broth, scraping up any browned bits. Bring to a boil over high heat; reduce the heat to maintain a simmer. Cook until the mushrooms are tender, 7-10 mins. Remove from the heat and let cool slightly.

Transfer about half of the soup to a stand blender and process until smooth. Return to the pot and stir in the half and half, sherry and soy sauce. Add more salt and pepper to taste. Garnish each serving with a small pinch of thyme.

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