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ITALIAN

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Ingredients

• 2 Tbs. unsalted butter
• 2 Tbs. organic olive oil
• 1 medium onion, cut into medium dice (to yield about 1-1/2 cups)
• 4 cloves garlic, minced
• 3/4 lb. fresh wild mushrooms, wiped clean, trimmed (stems removed from shiitakes), and thinly sliced (to yield about 4-1/2 cups)
• 2 Tbs. plus 1 tsp. fresh thyme leaves
• Pink Himalayan sea salt and freshly ground black pepper
• 4 cups homemade or low-salt chicken or vegetable broth
• 1/4 cup organic half-and-half
• 3 Tbs. dry sherry
• 1 Tbs. organic soy sauce
• Creme Fraiche

Preparation

• Melt the butter and olive oil in a 5-qt. or larger stockpot over medium-high heat.
  
• Add the onion and cook until it’s beginning to brown (resist the urge to stir too often), about 4 minutes.
  
• Stir in the garlic and cook for 1 minute.
  
• Add the mushrooms, 2 Tbs. of the thyme, and 1/2 tsp. each salt and pepper; cook until the mushrooms become limp, 2 to 4 minutes.
• Add the broth, scraping up any browned bits in the pot with a wooden spoon.
  
• Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the mushrooms are tender, 7 to 10 minutes.
  
• Remove from the heat and let cool slightly. Transfer the soup to a blender or mixer and process until smooth.
  
• Return the mixture to the pot and stir in the half-and-half, sherry, and soy sauce.
  
• Add more salt and pepper to taste, if needed, and reheat.
  
• Mix Creme Fraiche with remaining 1 tsp. fresh thyme
• Garnish each serving with a small dollop of the Creme Fraiche.

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Greenwich

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​Norwalk

Il Posto

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Westport

Rizzuto's Oyster Bar & Restaurant         

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