Becky Luigart-Stayner; Jan Gautro
12 servings (serving size: about 1/2 cup)

The intense flavor of this soup dictates a small serving size of 1/2 cup.

How to Make It

Step 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.

Step 2

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

Step 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.

Ratings & Reviews

rstarrlemaitre's Review

November 11, 2011
Great concentrated flavor of porcini mushroom and sherry in the broth - a little portion certainly goes a long way. This would be a very elegant first course to offer guests.