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Sherried Mushroom Soup

The intense flavor of this soup dictates a small serving size of 1/2 cup.
Course Soup

Ingredients

Broth:

  • 2  tablespoons  butter
  • 1  tablespoon  chopped fresh thyme
  • 1  pound  shallots coarsely chopped
  • 6  cans fat-free 14 1/2-ounce, 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

Instructions

  • 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.
  • Return broth mixture to pan. Stir in shiitake mushrooms and sherry; cook 10 minutes over low heat. Stir in chives. Serve immediately.

Notes

Make the broth up to four days ahead and refrigerate. Just before serving, add the shiitakes, sherry, and chives, and heat the mixture.