My Recipe Box

Wild Mushroom Soup with Sherry & Thyme

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Serves six.

Yields about 5-1/2 cups.

  • To learn more, read:
    Simple Soups for Fall
  • by from Fine Cooking
    Issue 74

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.

  • 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

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.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 160; Fat (g): fat g 11; Fat Calories (kcal): 90; Saturated Fat (g): sat fat g 4; Protein (g): protein g 5; Monounsaturated Fat (g): 5; Carbohydrates (g): carbs g 14; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 370; Cholesterol (mg): cholesterol mg 15; Fiber (g): fiber g 2;

Photo: Scott Phillips

I've been trying a lot of recipes to use the bounty of maitake we collected this Autumn, and this is a favorite. The flavors have a depth and subtlety. My mother even requested that I make this as a first course for family Thanksgiving dinner.

This is easy enough for a weeknight and delicious enough to serve for a fancy dinner party. Can't rave enough! Pefect fall/winter dish

Made this from leftover ingredients of an old family favorite. We had to serve the favorite at a party and made the new just to use up the mushrooms the night before. This just blew the doors off the favorite. One slight change: we didn't have half n half, so we used almond milk. It was SO good.

I need to experiment because the recipe is definitely not more than three stars. Update, I so love this recipe! It is so easy and taste better the more a person has. I actually will make it and eat it the second day because it was that much better the second day!

What a wonderfully simple soup that tastes so exquisite! It took very little time to make. I can't wait to try it with different mushrooms to experiment with the flavor.

One of my favourite recipes! I recently made this for a dinner party and served it as an amuse bouche, mushrooms two ways. I put tiny bit of the mushroom mix aside before I added the broth then served the soup in a shot glass accompanied by a mini parmesan tuile basket filled with a dollop of persian feta and the mushroom mix. It look great and tasted delicious!

I've had my eye on this recipe for years and finally made it. Scrumptious. I used 1/2 cremini, 1/4 each shiitaki and chanterelles. Added dash of red pepper flakes while sautéing onions and puréed entire batch. Doesn't need much 1/2&1/2. Favorite dish of my dinner party. I will make again!

Made this tonight with Shitake and chanterelle mushrooms. Used my homemade turkey broth and extra fresh thyme from my garden. Fantastic soup with sour dough bread on a cold fall day!

So good. To lower the fat and salt, I used reduced sodium chicken broth and plain greek yogurt instead of half and half. I also used some dried as well as fresh wild mushrooms, and it didn't affect the flavor at all. I will definitely use this again!

This was great. I used a combination of chanterelles, shiitake, and crimini mushrooms, and oloroso sherry. Next time, maybe I'll try a fino or a manzanilla, although the oloroso was very good.

Ahhh...I love this soup and have been making it for years. I can't believe that I haven't reviewed it until now. I think that the soy and sherry really set this soup apart from the other mushroom soups. It even tastes great with just button mushrooms and milk instead of half and half.

The soup is delicious. I did not have thyme so I substituted tarragon instead and it was perfect. I have made this a few time for guests who also loved it. We have beautiful sterling silver demitasse cups that I served the soup in as a starter. It also freezes perfectly.

Absolutely hands-down, the BEST mushroom soup recipe! I have gotten rave reviews and had to pass out the recipe to everyone who had tasted this delicious course (as well as encourage subscriptions to your magazine). The sherry, thyme, and soy sauce are the secret ingredients that make this a Fine Cooking knockout! Thanks!

This soup was a hit at my Thanksgiving dinner this year! The flavors were great and the texture was perfect. The next time I make this I will try omitting the half and half for a healthier version.

It wasn't as thick or as creamy as I expected it to be, but the flavor was excellent.

This soup is absolutely wonderful. When I served it to friends, one of them said he'd "like to swim in it." I didn't change anything in the recipe and the light drizzle of truffle oil really was a great way to finish it off.

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