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Mushrooms in Sherry Shallot Broth

Mushrooms in Sherry Shallot Broth
This recipe serves 4. Watching your figure? This gluten free, primal, and vegetarian recipe has 153 calories, 3g of protein, and 6g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 35 minutes. A mixture of vegetable broth, salt, mushrooms, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

1
Lightly rinse and drain mushrooms. Discard shiitake stems. Slice mushrooms into bite-size pieces.
Ingredients you will need
MushroomsMushrooms
2
In a large saucepan over medium-high heat, melt butter. Stir in shallots and cook until lightly browned, about 4 minutes.
Ingredients you will need
ShallotShallot
ButterButter
Equipment you will use
Sauce PanSauce Pan
3
Add mushrooms and thyme. Cook, stirring often, until mushrooms are lightly browned, 8 to 10 minutes.
Ingredients you will need
MushroomsMushrooms
ThymeThyme
4
Add sherry and broth; cook, stirring, until soup boils. Cover and simmer to blend flavors, 2 to 3 minutes. Season with salt and pepper.
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Salt And PepperSalt And Pepper
SherrySherry
BrothBroth
SoupSoup
5
Divide soup among 4 serving bowls and top each with a few fresh thyme sprigs or parsley leaves.
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ParsleyParsley
Fresh ThymeFresh Thyme
SoupSoup
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BowlBowl
6
*If using shiitakes, discard stems.
Ingredients you will need
Shiitake MushroomsShiitake Mushrooms

Equipment

DifficultyMedium
Ready In35 m.
Servings4
Health Score3
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
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