Sherried Mushroom Soup

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.