Recipe by Susan Dillard
This recipe is from Cooking Light Magazine. Soup has a very intense flavor and is wonderful on a cold fall evening. Very good!
Top Tweak by Lorac
A "simply elegant" delightfuly flavored version of mushroom soup that would star as a light first course, a main dish lunch or a fireside winter supper. The nutty flavor of dry sherry enhances the the mushroom broth made with dried Porcinis, shallots and thyme. Fresh mushrooms add texture as well as flavor and the chopped chives are the perfect finishing touch! I had to substitute with Crimini instead of Shiitake mushrooms and half beef broth with half chicken broth. I have to confess - I did stir in a bit of extra butter because this was too good to worry about "Cooking Light"
- 2 tablespoons butter
- 1 tablespoon chopped fresh thyme
- 1 lb shallot, coarsely chopped
- 6 (14 1/2 ounce) cans chicken broth
- 2 ounces dried porcini mushrooms
- 2 cups thinly sliced shiitake mushroom caps (about 4 ounces mushrooms)
- 3⁄4 cup dry sherry
- 3 tablespoons chopped fresh chives
Directions See How It's Made
- 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 broth and porcini mushrooms; bring to a boil.
- Reduce heat; simmer, uncovered, 1 hour.
- Stain 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.