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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 52
  • Calories from fat: 35%
  • Fat: 2g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 3g
  • Carbohydrate: 2.5g
  • Fiber: 0.2g
  • Cholesterol: 5mg
  • Iron: 0.4mg
  • Sodium: 401mg
  • Calcium: 4mg

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

  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.
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