Mushrooms in Sherry Shallot Broth

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)
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 195
  • Calories from fat: 31%
  • Protein: 4.5g
  • Fat: 6.8g
  • Saturated fat: 3.6g
  • Carbohydrate: 16g
  • Fiber: 2.1g
  • Sodium: 1176mg
  • Cholesterol: 21mg

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. 1. Lightly rinse and drain mushrooms. Discard shiitake stems. Slice mushrooms into bite-size pieces.
  2. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mushrooms in Sherry Shallot Broth Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy