Wild Mushroom Soup

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3 tablespoons extra virgin olive oil

1 large onion, preferably sweet, medium dice (about 1½ cups)

4 cloves garlic, minced

2 tablespoons fresh thyme leaves (or 1 tablespoon dry)

1 ¼ pound wild mushrooms, any combination of shiitake, cremini or chanterelle (I don't recommend white mushrooms as they lack flavor), wiped, but not washed, ends trimmed, stems removed and diced, heads sliced thinly, about 5½ to 6 cups

5 cups low-sodium vegetable broth or chicken broth, I like Imagine or Trader Joe’s brands

3 tablespoons good, dry sherry (not cooking sherry)

1 or 2 tablespoons low-sodium soy sauce (start with one and add more to taste)

Kosher salt and freshly-ground black pepper

Minced green onion or chives for garnish

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