Mushrooms in Sherry Shallot Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
1 pound mixed mushrooms |
2 tablespoons butter |
1 cup chopped shallots |
1 teaspoon chopped fresh thyme leaves |
1 cup dry sherry |
4 cups chicken or vegetable broth |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
8 to 12 thyme sprigs or several flat-leaf parsley leaves |
Directions:
1. Lightly rinse and drain mushrooms. Discard shiitake stems. Slice mushrooms into bite-size pieces.
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.
3. Divide soup among 4 serving bowls and top each with a few fresh thyme sprigs or parsley leaves.
4. *If using shiitakes, discard stems.
5. Note: Nutritional analysis is per serving.
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