Mushrooms In Sherry Shallot Broth

1. 1

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

2. 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. 3

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

4. 4

   *If using shiitakes, discard stems.

5. 5

   Note: Nutritional analysis is per serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.