(makes 8 servings)
4 tablespoons unsalted butter
4 tablespoons olive oil
1 medium onion, diced
6 cloves garlic, minced
1 1/2 pounds fresh wild mushrooms,
washed, stems removed, sliced
(farmed shitake + cremini mushrooms work just fine)
3 teaspoons thyme leaves
4 cups low-sodium chicken broth
1/2 cup half and half
4 tablespoons sherry
kosher salt and black pepper
1/3 cup shaved parmesan
Heat the butter and oil in a stockpot. Saute onions until softened.
Add mushrooms, garlic, and half the thyme. When the mushrooms
are soft, add the broth and bring to a simmer. Transfer the soup to
a blender and process until smooth. Return the soup to the pot.
Add the sherry, half and half, and salt and pepper to taste.
Garnish the soup with shaved parmesan and thyme.