Creamy Mushroom Soup with Sherry and Thyme

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Creamy Mushroom Soup with Sherry and Thyme
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Makes: 6 servings adjust
My recent purchase of an immersion blender makes me more apt to finally make this recipe. I'm very curious how the flavors will play, and especially curious to see if I can pass it off to my boyfriend as "not containing fungus". Fun, fun, fun!

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Directions

Ingredients

  • 2 tablespoons Unsalted Butter
  • 2 tablespoons Olive Oil
  • 1 medium Onion, medium dice (~ 1 1/2 cups)
  • 4 cloves Garlic, minced
  • 3⁄4 pound Fresh Mushrooms, wiped clean, trimmed, and thinly sliced (~ 4 1/2 cups)
  • 1⁄2 ounce Dried Porcini Mushrooms, rehydrated in 1-2 cups boiling water (reserve the liquid but leave any sandy dregs behind) - this is optional
  • 2 tablespoons Fresh Thyme Leaves, + 1 tsp
  • 1⁄2 teaspoon Salt, to taste
  • 1⁄2 teaspoon Ground Black Pepper, to taste
  • 4 cups Chicken Broth, or vegetable broth
  • 1⁄4 cup Half and Half
  • 3 tablespoons Dry Sherry
  • 1 tablespoon Soy Sauce, **use GF as necessary

Step 1

In a large stockpot heat the butter and olive oil over medium-high. Sauté the onions until they are browned, about 4 minutes. Add the garlic and stir about for a minute. Then add the mushrooms, 2 tablespoons of thyme, salt, pepper, and cook until the mushrooms begin to wilt (in a couple of minutes). Pour in the broth and the porcini liquid (aka liquid gold) making sure to scrape up any fond that has formed on the bottom of the pan (the good browned bits). Bring to a boil over high heat and then reduce to a simmer. Cook for about 7 to 10 minutes until the mushrooms are tender. Remove the soup from the heat and let it cool slightly. Either using a food processor, a blender, or an immersion blender, purée about half of the soup. Return the purée to the pot and stir int he half-and-half, shery, and soy sauce. Season with more salt and pepper to taste. Reheat as needed. Garnish with fresh thyme and extra mushrooms that have been browned in butter.
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