Mushroom Sherry Soup / Jill Silverman Hough

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 1 medium onion, cut into 1/2-inch dice
• 4 cloves garlic, pressed through a garlic press or minced
• 8 ounces brown, cremini, or Portobello mushrooms, or a combination, trimmed and thinly sliced (you should have about 4 cups)
• 4 ounces shiitake mushrooms, stems removed and thinly sliced (you should have about 3 cups)
• 1 1/2 teaspoons coarse kosher salt, or more to taste
• 1/2 teaspoon freshly ground black pepper, or more to taste
• 2 tablespoons plus 1 teaspoon fresh thyme leaves, divided
• 5 cups reduced-sodium chicken broth
• 3 tablespoons dry sherry
• 2 tablespoons crème fraîche
• 1 tablespoon soy sauce