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Recipe

Wild Mushroom Soup with Sherry & Thyme

Featured in our 2017 Thanksgiving Guide
Scott Phillips

Yield: Yields about 5-1/2 cups.

Servings: six.

If you like, a drizzle of white truffle oil just before serving makes this soup especially fragrant and luxurious. For the mushrooms, try a mix of half chanterelles or cremini and half shiitakes.

Ingredients

  • 2 Tbs. unsalted butter
  • 2 Tbs. olive oil
  • 1 medium onion, cut into medium dice (to yield about 1-1/2 cups)
  • 4 cloves garlic, minced
  • 3/4 lb. fresh wild mushrooms, wiped clean, trimmed (stems removed from shiitakes), and thinly sliced (to yield about 4-1/2 cups)
  • 2 Tbs. plus 1 tsp. fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 4 cups homemade or low-salt chicken or vegetable broth
  • 1/4 cup half-and-half
  • 3 Tbs. dry sherry
  • 1 Tbs. soy sauce

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 160
      Fat Calories (kcal): 90
      Fat (g): 11
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 15
      Sodium (mg): 370
      Carbohydrates (g): 14
      Fiber (g): 2
      Protein (g): 5

Preparation

  • Melt the butter and olive oil in a 5-qt. 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 Tbs. 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.

Reviews

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Reviews

  • hawaiiancountry | 03/26/2017

    Excellent! I added baby leek and shallots.

  • Plantem | 11/02/2016

    Just made this recipe and absolutely love it! Stayed true to the recipe with the exception of using some dried oyster mushrooms reconstituted with broth and then adding both back into the pot.The fresh thyme and Sherry add a great dimension to this wonderfully earthy comfort food.

  • User avater
    SueCron | 08/03/2016

    Absolutely fantastic. Aside from using some homemade beef stock I had, I made it exactly as written. Phenomenal soup.

  • bayman | 12/23/2015

    lovely soup very tasty. I made it for my wife's staff Christmas party and it was a HUGE hit - very delicous

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