Wild Mushroom Soup with Sherry & Thyme
by Jill Hough
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.
Serves six.
Yields about 5-1/2 cups.
To learn more, read the article:
Simple Soups for Fall
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):
11;
Fat Calories
(kcal):
90;
Saturated Fat
(g):
4;
Protein
(g):
5;
Monounsaturated Fat
(g):
5;
Carbohydrates
(g):
14;
Polyunsaturated Fat
(g):
1;
Sodium
(mg):
370;
Cholesterol
(mg):
15;
Fiber
(g):
2;
photo: Scott Phillips
From Fine Cooking 74
, pp. 69
November 1, 2005