Mushrooms in Sherry Shallot Broth

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.