This is an especially fragrant and luxurious soup, one that’s both hearty and delicate at the same time. In addition to the sherry, it’s finished with a little crème fraîche, which adds both a silky texture and a delicious tang.
Total time:0 Minutes
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 medium onion, cut into 1/2-inch dice
- 4 cloves garlic, pressed through a garlic press or minced
- 8 ounces brown, cremini, or Portobello mushrooms, or a combination, trimmed and thinly sliced (you should have about 4 cups)
- 4 ounces shiitake mushrooms, stems removed and thinly sliced (you should have about 3 cups)
- 1 1/2 teaspoons coarse kosher salt, or more to taste
- 1/2 teaspoon freshly ground black pepper, or more to taste
- 2 tablespoons plus 1 teaspoon fresh thyme leaves, divided
- 5 cups reduced-sodium chicken broth
- 3 tablespoons dry sherry
- 2 tablespoons crème fraîche
- 1 tablespoon soy sauce
In a large stockpot over medium-high heat, melt the butter and olive oil. Add the onion and cook, stirring occasionally, until it begins to brown, about 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the mushrooms, salt, pepper, and 2 tablespoons of the thyme, and cook until the mushrooms become limp, 2 to 4 minutes. Add the broth, scraping up any browned bits on the bottom of the pot. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the mushrooms are tender, 7 to 10 minutes. Turn off the heat and let the liquid cool slightly.
Transfer about half of the soup to a blender or food processor and puree, scraping down the jar or bowl as necessary. Return the mixture to the pot and stir in the sherry, crème fraîche, and soy sauce. (You can make the soup up to 3 days in advance. Cool it, then store it covered in the refrigerator.)
If necessary, gently reheat the soup. Taste, ideally with your wine, and add more salt and/or pepper if you like. Serve garnished with the remaining 1 teaspoon of thyme.