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Sherried Mushroom Soup

30 Minutes
8 People
Overhead view of a bowl of sherried mushroom soup.


1 1/3 cups diced shallots
1 1/2 tsp fresh chopped thyme
1 Tbsp unsalted butter
3/4 cup sliced cremini or domestic mushrooms
3/4 cup sliced shiitake mushrooms
1 1/2 qt chicken stock
1/3 cup sherry
1/2 tsp freshly ground black pepper
1 tsp sea salt


  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.


Calories 80
Protein 4g
Sodium 271mg
Carbohydrates 9g
Fat 2g
Fiber 1g
Cholesterol 10mg
Servings 8 (3/4 cup ea.)