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Mushrooms in Sherry Shallot Broth

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

Nutrition 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

How to Make It

  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.

  4. *If using shiitakes, discard stems.

  5. Note: Nutritional analysis is per serving.