Mahnke Family Recipes- Sherried Mushroom Soup

2 T / 34 g3.0 T / 51.0 g4 T / 68 g6 T / 102 g unsalted butter2 T / 34 g unsalted butter
1 T / 12 g1 ¹⁄₂ T / 18.0 g2 T / 24 g3 T / 36 g olive oil1 T / 12 g olive oil
3 large4 ¹⁄₂ large6 large9 large shallots - chopped fine (about 1/2 cup)3 large shallots - chopped fine (about 1/2 cup)
³⁄₄ lb / 341 g1 ¹⁄₈ lb / 511.5 g1 ¹⁄₂ lb / 682 g2 ¹⁄₄ lb / 1023 g mushrooms - half sliced and the rest chopped fine³⁄₄ lb / 341 g mushrooms - half sliced and the rest chopped fine
3 T4 ¹⁄₂ T6 T9 T cream sherry3 T cream sherry
2 c / 500 ml3.0 c / 750.0 ml4 c / 1000 ml6 c / 1500 ml chicken broth2 c / 500 ml chicken broth
¹⁄₄ c³⁄₈ c¹⁄₂ c³⁄₄ c fresh chives or scallion green - chopped¹⁄₄ c fresh chives or scallion green - chopped

The sherry makes this taste fancy, but it doesn't get much easier.

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

Mahnke Family Recipes