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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The intense flavor of this soup dictates a small serving size of 1/2 cup. Ingredients:
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 |
Directions:
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.
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