Mushrooms in Sherry Shallot Broth

Mushrooms in Sherry Shallot Broth
Photo: Annabelle Breakey; Styling: Randy Mon
Yields Serves 4 (serving size: 1 1/2 cups) Total Time 35 mins
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.

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

Nutrition Facts

Servings Serves 4 (serving size: 1 1/2 cups)

Amount Per Serving
Calories 195Calories from Fat 31
% Daily Value *
Total Fat 6.8g11%
Saturated Fat 3.6g18%
Cholesterol 21mg8%
Sodium 1176mg49%
Total Carbohydrate 16g6%
Dietary Fiber 2.1g9%
Protein 4.5g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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.

Mushrooms in Sherry Shallot Broth
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