Wild-About-You Cream of Mushroom Soup

4 tablespoons unsalted butter

2 cups sliced shallots (about 8 ounces)

2 garlic cloves, minced (about 1½ teaspoons)

8 cups (about 1¼ pounds) assorted fresh mushrooms (like shiitake or cremini), trimmed and sliced

5 cups organic reduced-sodium chicken broth or stock

½ cup dry sherry

1 tablespoon wheat-free soy sauce

1 teaspoon kosher salt

1 teaspoon dried thyme (or 1 tablespoon chopped fresh thyme)

¾ teaspoon ground white pepper

1 tablespoon cornstarch or potato starch

½ cup heavy whipping cream

Place a Dutch oven over medium-high heat and add the butter. When the butter melts, add the shallots and garlic and sauté, stirring occasionally, for 5 to 6 minutes until soft. Add the mushrooms and sauté until softened, about 6 or 7 minutes. Add the chicken broth, sherry, soy sauce, kosher salt, thyme and white pepper and bring to a low simmer.

Whisk cornstarch or potato starch into the whipping cream and then add to the soup; stirring until combined and starting to thicken (do not bring to a boil). Taste and adjust the seasoning and serve immediately.

Serves 8

Nutrition values per serving: 167 calories (48 percent from fat), 8.9 g fat (5.4 g saturated fat), 11.7 g carbohydrates (9.4 net carbs), 2.1 g sugars, 2.3 g fiber, 4.8 g protein, 26 mg cholesterol, 626 mg sodium.

SaltSense: Omitting the added salt reduces the sodium per serving to 485 milligrams per serving.