Sherried Mushroom Soup

This recipe is from Cooking Light Magazine. Soup has a very intense flavor and is wonderful on a cold fall evening. Very good!

• Ready In: 1 hr 35 mins
• Serves: 12
• Yields: 6 cups

Ingredients

• 2  tablespoons butter
• 1  tablespoon  chopped fresh thyme
• 1  lb shallot, coarsely chopped
• 6 (14 1/2ounce) 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

1. To prepare broth, melt butter in a Dutch oven over medium heat.
2. Add thyme and shallots; cook 10 minutes or until shallots are golden brown.
3. Stir in broth and porcini mushrooms; bring to a boil.
4. Reduce heat; simmer, uncovered, 1 hour.
5. Stain broth mixture through a sieve into a bowl; discard solids.
6. Return broth mixture to pan.
7. Stir in shiitake mushrooms and sherry; cook 10 minutes over low heat.
8. Stir in chives.
9. Serve immediately.