Sherried Mushroom Soup
Source of Recipe
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
2 cups thinly sliced shiitake mushroom caps (about 4 ounces mushrooms)
3/4 cup dry sherry
3 tablespoons chopped fresh chives
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.
Note: Make the broth up to four days ahead and refrigerate. Just before serving, add the shiitakes, sherry, and chives, and heat the mixture.
Yield: 12 servings (serving size: about 1/2 cup)
NUTRITION PER SERVING
CALORIES 52(35% from fat); FAT 2g (sat 1.2g,mono 0.6g,poly 0.1g); PROTEIN 3g; CHOLESTEROL 5mg; CALCIUM 4mg; SODIUM 401mg; FIBER 0.2g; IRON 0.4mg; CARBOHYDRATE 2.5g