Ingredients
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
Fine Cooking
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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
Description
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.
Fine Cooking
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