Wild Mushroom Soup with Sherry & Thyme

Wild Mushroom Soup with Sherry & Thyme
Photo by Scott Phillips


  • 2 Tbs. unsalted butter
  • 2 Tbs. olive oil
  • 1 medium onion, cut into medium dice (to yield about 1-½ cups)
  • 1 Tbs. soy sauce
  • ¼ cup half-and-half
  • 2 Tbs. plus 1 tsp. fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • + 4 more ingredients
    • 4 cloves garlic, minced
    • ¾ lb. fresh wild mushrooms, wiped clean, trimmed (stems removed from shiitakes), and thinly sliced (to yield about 4-½ cups)
    • 3 Tbs. dry sherry
    • 4 cups homemade or low-salt chicken or vegetable broth

Melt the butter and olive oil in a 5-qt. or larger stockpot over medium-high heat. Add the onion and cook until it's beginning to brown (resist the urge to stir too often), about 4 minutes. Stir in the garlic and cook for 1 minute. Add the mushrooms, 2 Tbs. of the thyme, and 1/2 tsp. each salt an...

View full recipe at Fine Cooking


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