Wild Mushroom Soup with Sherry and Thyme

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Wild Mushroom Soup with Sherry and Thyme

 

2 tbsps. unsalted butter

2 tbsps. olive oil

1 1/2 cups onion, cut into medium dice

4 cloves garlic, minced

4 1/2 cups fresh wild mushrooms, wiped clean, trimmed, stems removed from

shiitakes, and thinly sliced

2 tbsps. plus 1 tsp. fresh thyme leaves

kosher salt and freshly ground black pepper

4 cups homemade vegetable broth

1/4 cup half-and-half

3 tbsps. dry sherry

1 tbsp. soy sauce

 

Melt the butter and olive oil 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 minutes. Stir in the garlic and cook for 1 minute. Add

the mushrooms, 2 tbsps. of the thyme, and 1/2 tsp. each salt and pepper; cook

until the mushrooms become limp, 2 to 4 minutes.

Add the 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 to 10 minutes. 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

half-and-half, 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.

Serves 4 to 6.