Photo: Annabelle Breakey; Styling: Randy Mon
Total Time
35 Mins
Yield
Serves 4 (serving size: 1 1/2 cups)

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.

How to Make It

Step 1

Lightly rinse and drain mushrooms. Discard shiitake stems. Slice mushrooms into bite-size pieces.

Step 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.

Step 3

Divide soup among 4 serving bowls and top each with a few fresh thyme sprigs or parsley leaves.

Step 4

*If using shiitakes, discard stems.

Step 5

Note: Nutritional analysis is per serving.

Ratings & Reviews

falvey's Review

intraining12
March 24, 2012
Excellent, very tasty. I added some bok choy and tamari instead of salt.

intraining12's Review

falvey
December 05, 2010
I was hoping this would be delicious....it was not. I used dried porcini, cremini, and shiitake mushrooms. I am not sure if it was the porcini mushroom flavor or not but something was too strong. I also didn't like the strong sherry flavor. For reference I usually love anything flavored with mushrooms and sherry...but this was not a keeper.

Leslieac's Review

Leslieac
February 13, 2010
easy, light, delicious