Wild Mushroom Soup
Place the ghee and olive oil in a stockpot over medium-high heat. Add the onion and cook until it’s beginning to brown, about 4 minutes. Stir in the garlic and cook for 1 minute. Add the mushrooms, 2 Tbs. of the thyme, and 1/2 tsp. salt. 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 about half of the soup to a stand blender and process until smooth. Return the mixture to the pot and stir in the milk and sherry. Add more salt and pepper to taste, if needed, and reheat. Garnish each serving with a small pinch of the remaining 1 tsp. thyme.
Serve with a crusty, right for your type bread and a salad of seasonal greens.
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