Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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.

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Randy Mon

Recipe Summary

total:
35 mins
Yield:
Serves 4 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

  • *If using shiitakes, discard stems.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

195 calories; calories from fat 31%; protein 4.5g; fat 6.8g; saturated fat 3.6g; carbohydrates 16g; fiber 2.1g; sodium 1176mg; cholesterol 21mg.
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