Mushroom Thyme Sherry Soup

Photo: Kristy Gardner

November 24, 2016

This rich, savory mushroom soup benefits from a good pour of a dry sherry. In her new book, Cooking with Cocktails, Kristy Gardner likens the earthy flavors of the soup to “a delectable bowl of the forest floor”—in the very best way.

Ingredients

5 Tbsp. unsalted butter
3 large shallots, minced
3 garlic cloves, minced
1 lb. fresh mushrooms (button, portobello, oyster, shiitakes, morels or chanterelles are all good), chopped into half-inch pieces
1 cup dry sherry
1/3 cup all-purpose flour
4 cups chicken, beef, or vegetable stock
1 tsp. dried Italian seasoning
2 bay leaves
1/4 cup roughly chopped fresh flat-leaf parsley
1 Tbsp. fresh thyme leaves
1/2 to 3/4 cup heavy cream
Coarse sea salt
Freshly ground black pepper
Chopped fresh chives and crusty bread, to garnish

Preparation

Heat 2 tablespoons of the butter in a large, heavy-based pot over medium heat. When sizzling, add the shallots. Soften for 3 minutes. Stir in the garlic and cook for 1 minute, or until fragrant. Add the mushrooms and cook through, 12 to 15 minutes. If using more delicate mushrooms, such as shiitakes, morels or chanterelles, lessen the cooking time by 5 minutes. Pour in the sherry. Reduce for 2 minutes.

Stir in the remaining 3 tablespoons of butter and the flour and cook for 3 minutes to develop a roux (this will thicken the soup). Whisk in the stock, Italian seasoning, herbs, and 2 teaspoons of salt. Bring to a light boil, then lower the heat to a simmer and cook uncovered for 25 minutes.

Remove from the heat and stir in the cream: If you like your soup creamier, add it all; if you like less cream, only use about 1/2 cup. Season to taste with salt and pepper.