Sherried Mushroom Soup

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Sherried Mushroom SoupRecipe
Becky Luigart-Stayner; Jan Gautro

The intense flavor of this soup dictates a small serving size of 1/2 cup.

12 servings (serving size: about 1/2 cup)


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2 tablespoons butter
1 tablespoon chopped fresh thyme
1 pound shallots, coarsely chopped
6 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
2 ounces dried porcini mushrooms
Remaining ingredients:
2 cups thinly sliced shiitake mushroom caps (about 4 ounces mushrooms)
3/4 cup dry sherry
3 tablespoons chopped fresh chives


To prepare broth, melt butter in a Dutch oven over medium heat. Add thyme and shallots; cook 10 minutes or until shallots are golden brown. Stir in chicken broth and porcini mushrooms; bring to a boil. Reduce heat; simmer, uncovered, 1 hour. Strain broth mixture through a sieve into a bowl; discard solids.

Return broth mixture to pan. Stir in shiitake mushrooms and sherry; cook 10 minutes over low heat. Stir in chives. Serve immediately.

Note: Make the broth up to four days ahead and refrigerate. Just before serving, add the shiitakes, sherry, and chives, and heat the mixture.

Created date

October 2002

Nutritional Information

Calories 52
Caloriesfromfat 35 %
Fat 2 g
Satfat 1.2 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 3 g
Carbohydrate 2.5 g
Fiber 0.2 g
Cholesterol 5 mg
Iron 0.4 mg
Sodium 401 mg
Calcium 4 mg