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Sherried Mushroom Soup
Ingredients
1 1/3 cups diced shallots
1 1/2 tsp fresh chopped thyme
1 Tbsp unsalted butter
3/4 cup sliced cremini or domestic mushrooms
3/4 cup sliced shiitake mushrooms
1 1/2 qt chicken stock
1/3 cup sherry
1/2 tsp freshly ground black pepper
1 tsp sea salt
Instructions
In a large saucepan over low heat, sauté shallots and thyme in butter until brown, stirring often so they don’t burn. Add mushrooms and sauté until just tender.
Add remaining ingredients and simmer over medium heat for about 30 minutes.
Nutrition
| Calories | 80 |
| Protein | 4g |
| Sodium | 271mg |
| Carbohydrates | 9g |
| Fat | 2g |
| Fiber | 1g |
| Cholesterol | 10mg |
| Servings | 8 (3/4 cup ea.) |