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.
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
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.
I was hoping this would be delicious....it was not. I used dried porcini, cremini, and shiitake mushrooms. I am not sure if it was the porcini mushroom flavor or not but something was too strong. I also didn't like the strong sherry flavor. For reference I usually love anything flavored with mushrooms and sherry...but this was not a keeper.