Sherried Mushroom Soup - cooking recipe

Ingredients

2 tablespoons butter
1 tablespoon chopped fresh thyme
1 lb shallot, coarsely chopped
6 (14 1/2 ounce) cans chicken broth
2 ounces dried porcini mushrooms
2 cups thinly sliced shiitake mushroom caps (about 4 ounces mushrooms)
3/4 cup dry sherry
3 tablespoons chopped fresh chives

Preparation

To prepare broth, melt butter in a Dutch oven over medium heat.
Add thyme and shallots; cook 10 minutes or until shallots are golden brown.
Stir in broth and porcini mushrooms; bring to a boil.
Reduce heat; simmer, uncovered, 1 hour.
Stain broth mixture through a sieve into a bowl; discard solids.
Return broth mixture to pan.
Stir in shiitake mushrooms and sherry; cook 10 minutes over low heat.
Stir in chives.
Serve immediately.