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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Amazing! Took some thyme leave and fried them in olive oil for a drizzle prior to serving. A little extra cream and sherry are a must. Rave reviews every time I make this soup.
Awesome recipe! Due to dietary restrictions, omitted cream. Also used beef stock base to give it a more earthy flavor. Thickened a bit with arrowroot starch at the end. Also found one clove garlic enough for our taste
Delicious! I confess to oversalting it (didn't notice it was kosher salt that was called for), but a little extra cream and a little extra sherry, plus serving the soup over toast solved the problem. Will definitely make again (with kosher salt).
Fantastic soup. It was said to be restaurant-worthy. The sherry and soy sauce really deepen the flavors. I used dark, mushroom-flavored soy.
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