Wild Mushroom Soup with Sherry & Thyme

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.

• 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

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 and pepper; cook until the mushrooms become limp, 2 to 4 minutes.

Add the broth, scraping up any browned bits in the pot with a wooden spoon. Bring to a boil over high heat, reduce the heat to maintain a simmer,

and cook until the mushrooms are tender, 7 to 10 minutes. Remove from the heat and let cool slightly. Transfer about half of the soup to a stand blender and process until smooth. Return the mixture to the pot and stir in the half-and-half, sherry, and soy sauce. Add more salt and pepper to taste, if needed, and reheat. Garnish each serving with a small pinch of the remaining 1 tsp. thyme.