Sherried Mushroom Soup

• 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

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

butter, thyme, shallot, chicken broth, porcini mushrooms, shiitake mushroom, dry sherry, fresh chives

Taken from www.food.com/recipe/sherried-mushroom-soup-45676 (may not work)