Sherried Mushroom Soup

Ingredients

• 2 tablespoons butter 
• 2 ounces porcini mushrooms dried
• 0.8 cup cooking sherry dry
• 87 ounce less-sodium chicken broth fat-free canned
• 3 tablespoons chives fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 1 pound shallots coarsely chopped
• 2 cups shiitake mushroom caps thinly sliced ( 4 ounces mushrooms)

Equipment

• bowl
• frying pan
• sieve
• dutch oven

Directions

1. To prepare broth, melt butter in a Dutch oven over medium heat.
2. 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.
3. Return broth mixture to pan. Stir in shiitake mushrooms and sherry; cook 10 minutes over low heat. Stir in chives.
4. Serve immediately.
5. Note: Make the broth up to four days ahead and refrigerate. Just before serving, add the shiitakes, sherry, and chives, and heat the mixture.