SHERRIED MUSHROOM SOUP
This recipe is from Cooking Light Magazine. Soup has a very intense flavor and is wonderful on a cold fall evening. Very good!
Provided by Susan Dillard
Categories Vegetable
Time 1h35m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 8
Steps:
- 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 broth and porcini mushrooms; bring to a boil.
- Reduce heat; simmer, uncovered, 1 hour.
- Stain broth mixture through a sieve into a bowl; discard solids.
- Return broth mixture to pan.
- Stir in shiitake mushrooms and sherry; cook 10 minutes over low heat.
- Stir in chives.
- Serve immediately.
Nutrition Facts : Calories 119.8, Fat 3.3, SaturatedFat 1.6, Cholesterol 5.1, Sodium 700.4, Carbohydrate 14.7, Fiber 1.1, Sugar 1.8, Protein 6.3
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