- 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
- calories 195
- caloriesfromfat 31 %
- protein 4.5 g
- fat 6.8 g
- satfat 3.6 g
- carbohydrate 16 g
- fiber 2.1 g
- sodium 1176 mg
- cholesterol 21 mg
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.