Sherried Mushroom Soup

1. 1

   To prepare broth, melt butter in a Dutch oven over medium heat.

2. 2

   Add thyme and shallots; cook 10 minutes or until shallots are golden brown.

3. 3

   Stir in broth and porcini mushrooms; bring to a boil.

4. 4

   Reduce heat; simmer, uncovered, 1 hour.

5. 5

   Stain broth mixture through a sieve into a bowl; discard solids.

6. 6

   Return broth mixture to pan.

7. 7

   Stir in shiitake mushrooms and sherry; cook 10 minutes over low heat.

8. 8

   Stir in chives.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.