Savory Sherried Porcini Mushroom Soup
Warm up this fall with a sumptuous bowl of Savory Sherried Porcini Mushroom Soup, inspired by a classic recipe from Cooking Light Magazine. The deep, earthy flavors of blended dried porcini mushrooms and tender shiitake caps create an irresistible aroma that fills the kitchen. Enriched by the sweetness of sautéed shallots and accented with fresh thyme and chives, this velvety soup is perfect for sharing on chilly evenings. Enjoy it as a cozy appetizer or as a satisfying main course paired with crusty bread.
12
Servings
160
Calories
8
Ingredients
Ingredients
butter
2 tablespoons (melted)
fresh thyme
1 tablespoon (chopped)
shallots
1 lb (coarsely chopped)
chicken broth
6 (14 1/2 ounce) cans (canned)
dried porcini mushrooms
2 ounces (soaked in water and chopped)
shiitake mushroom caps
2 cups (thinly sliced (about 4 ounces))
dry sherry
3/4 cup (N/A)
fresh chives
3 tablespoons (chopped)
Instructions
1
In a Dutch oven, melt the butter over medium heat until bubbly and fragrant.
2
Add the chopped thyme and shallots, cooking for about 10 minutes until the shallots turn a golden brown and become translucent.
3
Carefully stir in the chicken broth and the chopped soaked porcini mushrooms, bringing the mixture to a rolling boil.
4
Once boiling, reduce the heat and let simmer uncovered for 1 hour, allowing the flavors to meld beautifully.
5
After the simmering time, strain the broth combination through a fine mesh sieve into a bowl, discarding any solids left behind.
6
Return the clear broth to the Dutch oven over low heat and incorporate the thinly sliced shiitake mushrooms and dry sherry. Stir gently and let cook for an additional 10 minutes.
7
Finish the soup by folding in the fresh, chopped chives and adjusting seasoning as desired.
8
Serve hot, garnished with additional chives, and enjoy the hearty warmth.
Nutrition Information
5.4g
Fat
17.3g
Carbs
5.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Sherried Porcini Mushroom Soup?
It is a velvety, earthy soup made with a blend of dried porcini mushrooms, fresh shiitake caps, shallots, and dry sherry.
How many servings does this recipe provide?
This recipe makes 12 servings.
What types of mushrooms are used in this soup?
The recipe uses 2 ounces of dried porcini mushrooms and 2 cups of thinly sliced shiitake mushroom caps.
How many calories are in one serving?
Each serving contains 160 calories.
Is this mushroom soup vegetarian?
As written, it contains chicken broth and butter, so it is not vegetarian. However, you can substitute chicken broth with vegetable broth to make it vegetarian.
How long does the soup need to simmer?
The broth and porcini mixture should simmer uncovered for 1 hour.
What is the fat content per serving?
There are 5.4g of fat in each serving.
How much protein is in each serving?
Each serving provides 5.5g of protein.
What is the carbohydrate count for this soup?
There are 17.3g of carbohydrates per serving.
How do I prepare the dried porcini mushrooms?
The dried porcini should be soaked in water and then chopped before being added to the chicken broth.
How should the shallots be cooked?
The shallots should be coarsely chopped and cooked in butter for about 10 minutes until golden brown and translucent.
What is the purpose of dry sherry in this recipe?
Dry sherry is added to enrich the soup with sweetness and complexity, complementing the earthy mushroom flavors.
Why must the broth be strained through a sieve?
Straining removes the solids from the long simmer, creating a clear and refined broth base for the fresh shiitakes.
What equipment is recommended for this recipe?
A Dutch oven is recommended for the cooking process and a fine mesh sieve is needed for straining the broth.
How much butter is required for the soup?
The recipe calls for 2 tablespoons of butter.
What kind of thyme should I use?
The recipe specifies 1 tablespoon of chopped fresh thyme.
What are some serving suggestions for this soup?
It can be served as a cozy appetizer or as a satisfying main course paired with crusty bread.
How much dry sherry is needed?
The recipe requires 3/4 cup of dry sherry.
How should the shiitake mushrooms be prepared?
The shiitake caps should be thinly sliced, equaling about 2 cups or 4 ounces.
When do I add the fresh chives?
Fresh chives are folded into the soup at the very end of the cooking process.
What is the total number of ingredients in this recipe?
There are 8 main ingredients in this recipe.
How much chicken broth is used?
The recipe uses six 14.5-ounce cans of chicken broth.
At what heat should the shallots be cooked?
The shallots should be cooked over medium heat until they are fragrant and golden.
Is this recipe suitable for autumn?
Yes, it is specifically described as a fall recipe, perfect for chilly evenings.
What is the final step before serving?
The final step is to adjust the seasoning as desired and garnish with additional chives.
How many shallots are needed?
The recipe calls for 1 lb of coarsely chopped shallots.
Can I use dried thyme instead of fresh?
While fresh is recommended for the best aroma, dried thyme can be used in smaller quantities as a substitute.
What is the texture of this soup?
The soup is described as having a velvety texture with tender mushroom slices.
Is there any cholesterol information available?
The provided nutritional data does not specify the cholesterol content.
How long do the shiitakes cook in the broth?
The shiitake mushrooms and sherry are stirred into the broth and cooked for an additional 10 minutes.