Sherried Mushroom Soup
| Yield: | 1 Servings |
| Categories: |
| 2 | tb | Unsalted butter |
| 1 | tb | Olive oil |
| 3 | lg | Shallots; chopped fine, (about 1/2 cup) |
| 3/4 | lb | Mushrooms; half of them sliced and the rest chopped fine |
| 3 | tb | Cream Sherry |
| 2 | c | Low-salt chicken broth |
| 1/4 | c | Chopped fresh chives or scallion greens |
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