Wild Mushroom Soup

Instructions

1. Prepare the mushrooms
   Clean all mushrooms by gently wiping with a damp paper towel. Remove any tough stems, especially from shiitakes. Slice all mushrooms, keeping wild and button varieties separate.
2. Sauté the aromatics
   In a large, heavy-bottomed pot, heat olive oil and butter over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and thyme and cook for another minute until fragrant.
3. Cook the mushrooms
   Increase heat to medium-high and add all mushrooms. Cook, stirring occasionally, for 8-10 minutes until they have released their moisture and begun to brown. Season with salt and pepper.
4. Deglaze the pot
   Add sherry or white wine to the pot and scrape up any browned bits from the bottom. Allow the alcohol to cook off for about 2 minutes.
5. Simmer the soup
   Add broth and soy sauce to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes to allow flavors to meld.
6. Blend the soup
   Remove about 1 cup of the mushroom pieces and set aside. Using an immersion blender, blend the remaining soup until smooth. Alternatively, carefully transfer soup in batches to a blender, then return to the pot.
7. Finish the soup
   Return the reserved mushroom pieces to the pot. Stir in the heavy cream and heat gently without boiling. Taste and adjust seasoning with salt and pepper as needed.
8. Serve
   Ladle the soup into warm bowls. Garnish with fresh chives and a few drops of truffle oil if using. Serve immediately with crusty bread on the side.