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Sherried Mushroom Soup

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“This recipe is from Cooking Light Magazine. Soup has a very intense flavor and is wonderful on a cold fall evening. Very good!”
READY IN:
1hr 35mins
SERVES:
12
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. To prepare broth, melt butter in a Dutch oven over medium heat.
  2. Add thyme and shallots; cook 10 minutes or until shallots are golden brown.
  3. Stir in broth and porcini mushrooms; bring to a boil.
  4. Reduce heat; simmer, uncovered, 1 hour.
  5. Stain broth mixture through a sieve into a bowl; discard solids.
  6. Return broth mixture to pan.
  7. Stir in shiitake mushrooms and sherry; cook 10 minutes over low heat.
  8. Stir in chives.
  9. Serve immediately.

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