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 shiitake.

YEILDS ABOUT 51/2 CUPS; SERVES 6

INGREDIENTS

• 2 Tbs. unsalted butter
• 2 Tbs. olive oil
• 1 medium onion, cut into medium dice (to yield about 11/2 cups)
• 4 cloves garlic, minced
• 3/4 lb. fresh wild mushrooms, wiped clean, trimmed (stems removed from shiitakes), and thinly sliced (to yield about 41/2 cups)
• 2 Tbs. plus 1 tsp. fresh thyme leaves
• Kosher salt and freshly ground black pepper
• 1 quart homemade or lower-salt chicken or vegetable broth
• 1/4 cup half-and-half
• 3 Tbs. dry sherry
• 1 Tbs. soy sauce

INSTRUCTIONS

1. Melt the butter with the olive oil in a 5-quart or larger stockpot over medium-high heat.
2. Add the onion and cook until it’s beginning to brown (resist the urge to stir too often), about 4 minutes.
3. Stir in the garlic and cook for 1 minute.
4. 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.
5. Add the broth, scraping up any browned bits in the pot with a wooden spoon.
6. 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.
7. Remove from the heat and let cool slightly.
8. Transfer about half of the soup to a blender and process until smooth.
9. Return the mixture to the pot and stir in the half-and-half, sherry, and soy sauce.
10. Add more salt and pepper to taste, if needed, and reheat.
11. Garnish each serving with a small pinch of the remaining 1 tsp. thyme.

NUTRITION INFORMATION PER SERVING:

• 160 CALORIES | 5g PROTEIN | 14g CARB | 11g TOTALFAT | 4g SATFAT | 5g MONO FAT | 1g POLYFAT | 15mg CHOL | 370mg SODIUM | 2g FIBER