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Photo: Annabelle Breakey; Styling: Randy Mon Photo by: Photo: Annabelle Breakey; Styling: Randy Mon

Mushrooms in Sherry Shallot Broth

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

  • Yield: Serves 4 (serving size: 1 1/2 cups)
  • Total: 35 Minutes

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. 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.

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
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Mushrooms in Sherry Shallot Broth Recipe

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