Sherried Mushroom Soup

Recipe by Susan Dillard
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READY IN: 1hr 35mins
SERVES: 12
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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