Wild Mushroom Soup with Sherry & Thyme
A drizzle of white truffle oil just before serving makes this soup especially fragrant and luxurious.
For mushrooms, use a mixture of baby bella, shiitake, oyster, cremini, and regular.
- 2 tblsp unsalted butter
- 2 tblsp EVOO
- 1 med onion, cut into medium dice (about 1-1/2 cups)
- 4 cloves garlic, minced
- 3/4 pound fresh wild mushrooms, wiped clean, trimmed (stems removed from shiitakes), and thinly sliced (to yield about 4-1/2 cups)
- 2 tblsp plus 1 tsp fresh thyme leaves
- 1/2 tsp kosher salt; more to taste
- 1/2 tsp freshly ground black pepper; more to taste
- 4 c homemade or low-salt chicken or vegetable broth
- 1/4 c half-and-half or light cream
- 3 tblsp dry sherry
- 1 tblsp soy sauce
Melt the butter and EVOO in a 5-quart or larger stockpot over medium-high heat.
Add the onion and cook until it's beginning to brown (resist the urge to stir too often), about 4 mins.
Stir in the garlic and cook for 1 min.
Add the mushrooms, 2 tblsp thyme, and the salt and pepper.
Cook until the mushrooms become limp, 2 - 4 mins.
Add broth, scraping up any browned bits in the pot with a wooden spoon.
Bring to a boil over high heat, reduce the heat to maintain a simmer, and 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 the mixture to the pot and stir in the cream, sherry, and soy sauce.
Add more salt and pepper to taste, if needed, and reheat.
Garnish each serving with a small pinch of the remaining 1 tsp thyme.