Yield: Yields about 5-1/2 cups.
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.
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Excellent! I added baby leek and shallots.
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.
Absolutely fantastic. Aside from using some homemade beef stock I had, I made it exactly as written. Phenomenal soup.
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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