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    Sherried Mushroom Soup


    Source of Recipe


    cookinglight.com


    Broth:
    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

    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



 

 

 


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