Roasted Mushroom Soup

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Washington Post


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2 pounds assorted mushrooms, such as button, cremini and oyster, cleaned, stemmed and cut into 3/4-inch chunks

1 medium sweet onion, such as Vidalia, cut into 3/4-inch chunks

3 tablespoons olive oil


Freshly ground black pepper

4 cups low-sodium or homemade chicken broth

17 fresh thyme sprigs

1/2 cup dry sherry

Water, as needed

5 to 6 tablespoons sour cream or creme fraiche, for serving

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