Mushrooms in Sherry Shallot Broth
Photo: Annabelle Breakey; Styling: Randy Mon
Time: 35 minutes. Use any kind of mushroom you like in this delicate yet earthy little soup. The key is to use at least four types.
How to Make It
Step 1
1
Lightly rinse and drain mushrooms. Discard shiitake stems. Slice mushrooms into bite-size pieces.
Step 2
2
In a large saucepan over medium-high heat, melt butter. Stir in shallots and cook until lightly browned, about 4 minutes. Add mushrooms and thyme. Cook, stirring often, until mushrooms are lightly browned, 8 to 10 minutes. Add sherry and broth; cook, stirring, until soup boils. Cover and simmer to blend flavors, 2 to 3 minutes. Season with salt and pepper.
Step 3
3
Divide soup among 4 serving bowls and top each with a few fresh thyme sprigs or parsley leaves.
Step 4
4
*If using shiitakes, discard stems.
Step 5
5
Note: Nutritional analysis is per serving.
Ingredients
1 pound mixed mushrooms*
2 tablespoons butter
1 cup chopped shallots
1 teaspoon chopped fresh thyme leaves
1 cup dry sherry
4 cups chicken or vegetable broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 to 12 thyme sprigs or several flat-leaf parsley leaves
Directions
Step 1
1
Lightly rinse and drain mushrooms. Discard shiitake stems. Slice mushrooms into bite-size pieces.
Step 2
2
In a large saucepan over medium-high heat, melt butter. Stir in shallots and cook until lightly browned, about 4 minutes. Add mushrooms and thyme. Cook, stirring often, until mushrooms are lightly browned, 8 to 10 minutes. Add sherry and broth; cook, stirring, until soup boils. Cover and simmer to blend flavors, 2 to 3 minutes. Season with salt and pepper.
Step 3
3
Divide soup among 4 serving bowls and top each with a few fresh thyme sprigs or parsley leaves.
Step 4
4
*If using shiitakes, discard stems.
Step 5
5
Note: Nutritional analysis is per serving.
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