Mushrooms in Sherry Shallot Broth
![Mushrooms in Sherry Shallot Broth Mushrooms in Sherry Shallot Broth](https://img.sunset02.com/sites/default/files/image/recipes/su/09/10/mushroom-soup-su-1924662-x.jpg)
How to Make It
Lightly rinse and drain mushrooms. Discard shiitake stems. Slice mushrooms into bite-size pieces.
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.
Divide soup among 4 serving bowls and top each with a few fresh thyme sprigs or parsley leaves.
*If using shiitakes, discard stems.
Note: Nutritional analysis is per serving.
Ingredients
Directions
Lightly rinse and drain mushrooms. Discard shiitake stems. Slice mushrooms into bite-size pieces.
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.
Divide soup among 4 serving bowls and top each with a few fresh thyme sprigs or parsley leaves.
*If using shiitakes, discard stems.
Note: Nutritional analysis is per serving.