Sherried Mushroom Soup Recipe

Name: Sherried Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Broth:; 2 tablespoons butter; 1 tablespoon chopped fresh thyme; 1 pound shallots, coarsely chopped; 6 (14 1/2-ounce) cans fat-free, less-sodium chicken broth; 2 ounces dried porcini mushrooms; Remaining ingredients:; 2 cups thinly sliced shiitake mushroom caps (about 4 ounces mushrooms); 3/4 cup dry sherry; 3 tablespoons chopped fresh chives

Servings: persons

Broth:
2 tablespoons butter
1 tablespoon chopped fresh thyme
1 pound shallots, coarsely chopped
6 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
2 ounces dried porcini mushrooms
Remaining ingredients:
2 cups thinly sliced shiitake mushroom caps (about 4 ounces mushrooms)
3/4 cup dry sherry
3 tablespoons chopped fresh chives

1
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.
2
Return broth mixture to pan. Stir in shiitake mushrooms and sherry; cook 10 minutes over low heat. Stir in chives. Serve immediately.
3
Note: Make the broth up to four days ahead and refrigerate. Just before serving, add the shiitakes, sherry, and chives, and heat the mixture.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Broth:, 2 tablespoons butter, 1 tablespoon chopped fresh thyme, 1 pound shallots, coarsely chopped, and more.

Yes, Sherried Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sherried Mushroom Soup

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