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Wild Mushroom Soup
Ingredients
  • 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 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
  • 3 tablespoons dry sherry
  • 2 tablespoons low-sodium soy sauce
  • kosher salt and pepper to taste
  • 4 scallions for garnish, green parts only, minced (optional)
Steps
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