Mushrooms in Sherry Shallot Broth

Ingredients

• 4 cups chicken or vegetable broth
• 1 cup dry sherry
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 8 to 12 thyme sprigs or several flat-leaf parsley leaves
• 1 pound mixed mushrooms*
• 2 tablespoons butter
• + 2 more ingredients
• • 1 cup chopped shallots
  • 1 teaspoon chopped fresh thyme leaves

1. Lightly rinse and drain mushrooms. Discard shiitake stems. Slice mushrooms into bite-size pieces. 2. In a large saucepan over medium-high heat, melt butter. Stir in shallots and cook until lightly browned, about 4 minutes. Add mushrooms and thyme. Cook, stirring often, until mushrooms are ligh...

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