Mushroom Soup (tri-mushroom soup)

By Pooh

Ingredients

• 1 tablespoon olive oil or cooking ooil
• 8 ounces fresh mushrooms
• 2 ounces portobello mushrooms, sliced
• into 1/2 inch-thick pieces.
• 2 ounces shiitake, porcini, or other
• exotic mushrooms, sliced into 1/2-
• inch-thick pieces.
• 3 cloves garlic, mminced
• 1/3 cup dry sherry (optional)
• 3 14 1/2-ounce cans reduced-sodium
• chicken broth.
• 1 tablespoon snipped fresh thyme
• fresh thyme sprigs (optional)

Preparation

Step 1

1. In a large saucepan heat oil. Add all 3
types of mushrooms and the garlic. Cook
stirring occasionally, about 10 mins.
or until mushrooms have softened and
most of the liquid has evaporated. Stir
in sherry (if desired); cook for 2
minutes more.

2. Add broth. bring to a boil; reduce heat
Simmer, covered, for 20 minutes. Stir
in the snipped thyme. If desired,
garnish with fresh thyme sprigs.