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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Delicious and easy to make. The only change I made, was to add dried porcini mushrooms.
I wanted to love this but found it very bland. I added 2/3 cup dried, rehydrated porcini, one very large shallot, the soaking water from the porcini, used mushroom-flavored dark soy sauce, and substituted dry marsala for the sherry. It still lacks flavor. I may try again and, when I do, I will cook the onions until they're thoroughly caramelized. I hope that will do the trick.
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.
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