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.
Sunset OCTOBER 2009
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.
*If using shiitakes, discard stems.
Note: Nutritional analysis is per serving.
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