Total Time
35 Mins
Yield
Serves 4 (serving size: 1 1/2 cups)
Photo: Annabelle Breakey; Styling: Randy Mon

How to Make It

Step 1

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

Step 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

Divide soup among 4 serving bowls and top each with a few fresh thyme sprigs or parsley leaves.

Step 4

*If using shiitakes, discard stems.

Step 5

Note: Nutritional analysis is per serving.

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