Mushrooms in Sherry Shallot Broth

Mushrooms in Sherry Shallot Broth Recipe
Photo: Annabelle Breakey; Styling: Randy Mon
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.

Yield:

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

Recipe from

Recipe Time

Total: 35 Minutes

Nutritional Information

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

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

Preparation

1. Lightly rinse and drain mushrooms. Discard shiitake stems. Slice mushrooms into bite-size pieces.

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.

3. 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.

Note:

October 2009
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