Sherried Mushroom Soup

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 large shallots, chopped fine (about 1/2 cup)
• 3/4 pound mushrooms, half of them sliced and the rest chopped fine
• 3 tablespoons cream Sherry
• 2 cups low-salt chicken broth
• 1/4 cup chopped fresh chives or scallion greens

1. In a saucepan melt butter with oil over moderate heat until foam subsides and saute shallots and mushrooms over moderately high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown.
2. Add Sherry and boil until evaporated.
3. Stir in broth and simmer 15 minutes, or until mixture is reduced to about 2 1/2 cups.
4. Stir in chives or scallion greens and season soup with salt and pepper.

unsalted butter, olive oil, shallots, mushrooms, cream sherry, lowsalt, fresh chives

Taken from www.epicurious.com/recipes/food/views/sherried-mushroom-soup-11803 (may not work)