Can be prepared in 45 minutes or less. 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. 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. Serves 2. Gourmet March 1996 Posted to recipelu-digest by Sandy
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|Serving Size: 1 Serving (1181g)|
|Recipe Makes: 1|
|Calories from Fat: 1360 (88%)|
|Amt Per Serving||% DV|
|Total Fat 151.1g||201 %|
|Saturated Fat 93.6g||468 %|
|Monounsaturated Fat 40.9g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 396.1mg||122 %|
|Sodium 1178.3mg||41 %|
|Potassium 2475.5mg||65 %|
|Total Carbohydrate 35g||10 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 31.6g|
|Protein 21.7g||31 %|
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Calories per serving: 1545
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