Sherried Mushroom Soup

Written by 
The Canyon Ranch Kitchen

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Nutrition Information (per serving)

calories 
80
protein 
4 g
sodium 
271 mg
carbohydrates 
9 g
fat 
2 g
fiber  
1 g
cholesterol 
10 mg
Servings 
8 (¾ cup ea.)
Ingredients 

1⅓ cups diced shallots
1½ tsp fresh chopped thyme
1 Tbsp unsalted butter
¾ cup sliced cremini or domestic mushrooms
¾ cup sliced shiitake mushrooms
1½ qt chicken stock
⅓ cup sherry
½ tsp freshly ground black pepper
1 tsp sea salt

Instructions 
  1. In a large saucepan over low heat, sauté shallots and thyme in butter until brown, stirring often so they don't burn. Add mushrooms and sauté until just tender.
  2. Add remaining ingredients and simmer over medium heat for about 30 minutes.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.
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