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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Fantastic soup. It was said to be restaurant-worthy. The sherry and soy sauce really deepen the flavors. I used dark, mushroom-flavored soy.
@georgianew: This soup will keep for 3-5 days in a 36-degree fridge. To freeze it, cool, pack well and freeze after blending 1/2 the soup & combining it with the remainder. DO NOT add the half-&-half, sherry & soy sauce. Freeze up to 3 months. Defrost in fridge overnight, heat slowly in pot. When warm, add the half-&-half, sherry & soy sauce, then season to taste. Garnish with fresh thyme.
Very good! How long does it keep in the refrigerator and can you freeze?
Excellent! I added baby leek and shallots.
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