Mushroom and Parmesan Soup with Chive Crème Fraîche

Serve this rich and creamy soup with a salad for a weeknight supper or as a starter for a fancier dinner with friends.

• 
  
  1-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 large shallot, minced
  
  


• 
  
  Kosher salt
  
  


• 
  
  6 oz. white mushrooms, trimmed and thinly sliced (3 cups)
  
  


• 
  
  3-1/2 oz. shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups)
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/3 cup dry sherry
  
  


• 
  
  2 cups lower-salt chicken broth
  
  


• 
  
  1 oz. finely grated Parmigiano-Reggiano (1 cup using a rasp grater)
  
  


• 
  
  1/4 cup crème fraîche, sour cream, or plain Greek yogurt
  
  


• 
  
  2 Tbs. thinly sliced fresh chives
  
  

Heat the oil in a 4-quart saucepan over medium heat. Add the shallot and 1/2 tsp. salt and cook, stirring, until beginning to brown at the edges, 3 to 4 minutes. Add the white and shiitake mushrooms, the thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Increase the heat to medium high, and cook, stirring, until the mushrooms soften and start to brown, 3 to 5 minutes. Add the sherry and cook, stirring, until reduced by half, about 2 minutes. Add the broth and 1 cup water; bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the Parmigiano and let cool briefly.

Working in batches, purée the soup in a blender until smooth. Transfer to a 3-quart saucepan and reheat.

In a small bowl, mix the crème fraîche, chives, and 1/8 tsp. black pepper.

Season the soup to taste with salt and pepper and serve topped with a swirl of the crème fraîche.