Mushroom: Tri-Mushroom Soup
Source of Recipe
100 Favorite Soups & Stews, BH&G
List of Ingredients
1 tablespoon olive oil or cooking oil
8 ounces fresh mushrooms -- sliced
2 ounces portobello mushrooms -- sliced into 1/2 inch thick pieces
2 ounces shiitake or porcini mushrooms-- sliced into 1/2" thick pieces
3 cloves garlic -- minced
1/3 cup dry sherry -- optional
3 14 1/2 ounce reduced-sodium chicken broth
1 tablespoon snipped fresh thyme
fresh thyme sprigs -- optional
Recipe
In a large saucepan heat oil. Add all 3 types of mushrooms and the garlic. Cook, stirring occasionally, about 10 minutes or until mushrooms have softened and most of the liquid has evaporated. Stir in sherry (if you like); cook for 2 minutes more. Carefully add broth. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Stir in the snipped thyme. If you like, garnish with fresh thyme sprigs. Makes 6 side-dish servings.
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