Saturday, November 14, 2009

Mushrooms in sherry shallot broth

mushroom soup, originally uploaded by cabanagirl.

Another soup! A pretty fast preparation time, too. I found this recipe in Sunset Magazine October issue. The shallots mild flavor complement the mild and earth tones of the mushrooms. I used all portabellas...some little ones and 1 big one. But use any kind of mushrooms you have or can find.
1 lb mushrooms cut into bite-size pieces
1 cup chopped shallots
4 cups chicken broth

Saute the shallots in butter until lightly browned, about 4 minutes. Add mushrooms and 1 tsp fresh thyme. Cook until mushrooms are lightly browned, 8-10 minutes. Add 1 cup sherry and bring to boil, stirring. Add chicken broth, cover and return to boil, then simmer 3-4 minutes. Season with salt and pepper. Serve with a garnish of thyme and flat leaf parsley.
Bon Appetit!


Marjorie said...

Denise, This looks delicious and on my list of recipes to make real soon. Great for a cold night, don't you think?

jojo said...

Makes my mouth water! It was 43 degrees on my dogwalk this am - tis the season for soup!