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

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

Recipe by Cooking Light November 2002

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Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:
12 servings (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • Note: Make the broth up to four days ahead and refrigerate. Just before serving, add the shiitakes, sherry, and chives, and heat the mixture.

Nutrition Facts

52 calories; calories from fat 35%; fat 2g; saturated fat 1.2g; mono fat 0.6g; poly fat 0.1g; protein 3g; carbohydrates 2.5g; fiber 0.2g; cholesterol 5mg; iron 0.4mg; sodium 401mg; calcium 4mg.
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