ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sherried Mushroom Soup

Becky Luigart-Stayner; Jan Gautro
Yield 12 servings (serving size: about 1/2 cup)
The intense flavor of this soup dictates a small serving size of 1/2 cup.

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

Nutrition 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

How to Make It

  1. 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.

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

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