Servings: 4

3 tablespoons extra-virgin olive oil 3 tablespoons extra-virgin olive oil
1 large onion, preferably sweet, medium dice, about 1½ cups 1 large onion, preferably sweet, medium dice, about 1½ cups
4 cloves garlic, minced 4 cloves garlic, minced
2 tablespoons fresh thyme leaves (or 1 tablespoon dry) 2 tablespoons fresh thyme leaves (or 1 tablespoon dry)
1 pound wild mushrooms, any combination of shiitake, cremini or chanterelle, wiped, but not washed, ends trimmed, stems removed and diced, heads sliced thinly (about 6 cups). You can use white mushrooms, but I don't recommend them as they lack the intense flavor of their wild relatives. 1 pound wild mushrooms, any combination of shiitake, cremini or chanterelle, wiped, but not washed, ends trimmed, stems removed and diced, heads sliced thinly (about 6 cups). You can use white mushrooms, but I don't recommend them as they lack the intense flavor of their wild relatives.
5 cups vegetable broth (I like Imagine brand) or low-sodium chicken broth 5 cups vegetable broth (I like Imagine brand) or low-sodium chicken broth
3 tablespoons dry sherry 3 tablespoons dry sherry
2 tablespoons low-sodium soy sauce 2 tablespoons low-sodium soy sauce
kosher salt and pepper to taste kosher salt and pepper to taste
4 scallions for garnish, green parts only, minced (optional) 4 scallions for garnish, green parts only, minced (optional)

In a large stockpot, heat the olive oil and add the diced onion, cooking over medium-high heat until the onion is soft and just beginning to turn golden, about 6 minutes.
Add the garlic and stir for a minute, until fragrant.
Add the sliced mushrooms, diced stems, thyme, 1 tablespoon of kosher salt and 1 teaspoon of black pepper and cook over medium-high heat, stirring occasionally, until mushrooms begin to soften, about 2 to 4 minutes.
Add 4 cups of broth (reserving 1 cup), bring to a boil, reduce heat to a simmer and cook until the mushrooms are very tender, about 6 to 8 minutes. Remove pot from heat and after mixture has cooled slightly, transfer half to a blender and process (be careful and hold the cover of the blender down with a dishtowel, to prevent hot splatter) until very smooth and creamy. This could take a minute or two because you want a mixture with no discernable particles. Return mixture to pot and stir in the sherry and soy sauce. Reheat, stirring. The soup should be very thick and creamy. If it seems too thick, add some of the reserved broth. Check for seasoning and adjust. Ladle into bowls and top with minced green onion.