Velvety Mushroom Soup with Sherry and Aromatic Thyme

• 1 ounce dried porcini mushrooms, see notes below for substitutions
• 2 cups warm water
• 2 to 2-1/2 cups chicken or vegetable broth, plus extra if needed
• 3/4 cup golden sherry, or dry sherry
• 2 tablespoons olive oil
• 1 large carrot, peeled and finely chopped
• 1 stalk celery, finely chopped
• 1/2 cup yellow onion, finely chopped
• 1 clove garlic, minced
• 1 lb fresh mushrooms (such as cremini or white button), cleaned and thinly sliced
• 2 tablespoons fresh thyme leaves, plus extra sprigs for garnish
• Salt and freshly ground black pepper, to taste
• 1/4 cup heavy cream, or more to taste for richness

1. Rehydrate Dried Mushrooms: Begin by placing the dried porcini mushrooms in a heatproof bowl. Pour the 2 cups of warm water over them, ensuring they are fully submerged. Allow them to stand for a minimum of 30 minutes, or even up to an hour, to properly rehydrate and soften. Once plump, carefully remove the rehydrated mushrooms from the soaking liquid using a slotted spoon, reserving the flavorful liquid. Roughly chop the rehydrated mushrooms and set them aside. The soaking liquid is packed with umami and will be used later.
2. Prepare the Broth Mixture: To the reserved mushroom soaking liquid, add enough chicken or vegetable broth to bring the total volume to 4 cups. Stir in the 3/4 cup of golden sherry. This aromatic blend will form the liquid base of your soup, infusing it with layers of flavor. Set this mixture aside.
3. Sauté Aromatics: Heat the 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped carrot and celery. Sauté gently for about 4 minutes, stirring occasionally, until they begin to soften and release their sweet aromas.
4. Add Onion and Garlic: Introduce the finely chopped onion to the pot. Continue cooking for another 3 minutes, or until the onion becomes soft and translucent. Then, add the minced garlic and cook for just 1 minute more, stirring constantly, until it becomes wonderfully fragrant but not browned. Be careful not to burn the garlic, as this can impart a bitter flavor.
5. Incorporate Mushrooms: Stir in the roughly chopped rehydrated porcini mushrooms and cook for an additional minute, allowing them to warm through and mingle with the aromatics. Next, add the sliced fresh mushrooms (reserve a few thin slices for an elegant garnish later). Pour in the reserved broth and sherry mixture, along with the 2 tablespoons of fresh thyme leaves.
6. Simmer and Season: Bring the soup to a gentle simmer, then reduce the heat to low, cover partially, and let it cook slowly for 45 minutes. This extended simmering time is crucial for allowing all the flavors to meld and deepen beautifully. During this time, taste the soup once or twice and season with salt and freshly ground black pepper as needed. Remember, proper seasoning is key to a truly outstanding soup.
7. Purée to Perfection: Once simmered, remove the soup from the heat. Using an immersion blender, carefully purée the soup directly in the pot until it reaches your desired smooth and creamy consistency. If you’re using a conventional blender, transfer the soup in batches to the blender, filling it no more than halfway, and blend until smooth. Return the puréed soup to the pot.
8. Finish with Cream and Adjust Seasoning: Stir in the 1/4 cup of heavy cream. Taste the soup again and make any final adjustments to the seasoning with salt and pepper. If you prefer a richer, more indulgent soup, feel free to add a little more cream at this stage.
9. Serve and Garnish: Ladle the hot soup into individual bowls. Garnish each serving with one of the reserved fresh mushroom slices and a fresh sprig of thyme for an appealing presentation. Serve immediately and enjoy the comforting flavors!

Mushroom Choice: We specifically recommend dried porcini mushrooms for their intense flavor and aroma, which contribute significantly to the soup’s rich umami profile. However, if porcini are unavailable or you prefer not to use dried varieties, you can absolutely make this soup with only fresh mushrooms. Simply omit the dried porcini and their soaking water, and instead, add another 8 ounces (for a total of 1.5 lbs) of fresh mushrooms (like cremini or white button), replacing the 2 cups of warm water in the broth mixture with an equal amount of additional chicken or vegetable broth. While the flavor will be slightly different, it will still be delicious.

Selecting Fresh Mushrooms: When choosing fresh mushrooms, look for ones that are firm, unblemished, and free of slimy spots. Store them in a paper bag in the refrigerator to allow them to breathe and prevent moisture build-up.

Cleaning Mushrooms: Avoid soaking fresh mushrooms in water, as they absorb liquid like sponges and can become waterlogged, diluting their flavor. Instead, gently wipe them clean with a damp cloth or a mushroom brush.

Sherry Selection: Golden sherry, also known as medium dry sherry, offers a perfect balance of sweetness and nutty notes that beautifully complements the earthy mushrooms. You can also use a dry sherry (like Fino or Amontillado) for a less sweet profile, or even a good quality dry white wine as a substitute if sherry is not on hand.

Adjusting Consistency: If you prefer a thinner soup, feel free to add a little more broth or even water until it reaches your desired consistency. For a thicker soup, allow it to simmer uncovered for a bit longer to reduce.

Fresh vs. Dried Thyme: While fresh thyme is highly recommended for its vibrant flavor, if you only have dried thyme, use about 1 teaspoon of dried thyme for every tablespoon of fresh. Add dried thyme with the other aromatics to allow its flavor to bloom.