Sherried Mushroom Soup

Becky Luigart-Stayner; Jan Gautro

The intense flavor of this soup dictates a small serving size of 1/2 cup.

Yield:

12 servings (serving size: about 1/2 cup)

Recipe from

Nutritional Information

Calories 52
Caloriesfromfat 35 %
Fat 2 g
Satfat 1.2 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 3 g
Carbohydrate 2.5 g
Fiber 0.2 g
Cholesterol 5 mg
Iron 0.4 mg
Sodium 401 mg
Calcium 4 mg

Ingredients

Broth:
2 tablespoons butter
1 tablespoon chopped fresh thyme
1 pound shallots, coarsely chopped
6 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
2 ounces dried porcini mushrooms
Remaining ingredients:
2 cups thinly sliced shiitake mushroom caps (about 4 ounces mushrooms)
3/4 cup dry sherry
3 tablespoons chopped fresh chives

Preparation

To prepare broth, melt butter in a Dutch oven over medium heat. Add thyme and shallots; cook 10 minutes or until shallots are golden brown. Stir in chicken broth and porcini mushrooms; bring to a boil. Reduce heat; simmer, uncovered, 1 hour. Strain broth mixture through a sieve into a bowl; discard solids.

Return broth mixture to pan. Stir in shiitake mushrooms and sherry; cook 10 minutes over low heat. Stir in chives. Serve immediately.

Note: Make the broth up to four days ahead and refrigerate. Just before serving, add the shiitakes, sherry, and chives, and heat the mixture.

Note:

November 2002