Recipe: Double Mushroom Soup with Sauteed Shitakes

Double Mushroom Soup with Sauteed Shitakes
Source: Food & Wine Magazine, February 1995

2 teaspoons olive oil
3 whole shallots -- diced
1/4 cup Marsala wine -- (dry)
1 pound White Mushrooms -- chopped fine
1/2 pound shiitake mushrooms
1 teaspoon thyme -- minced
2 1/2 cups chicken stock
2 teaspoons parsley

Heat 1 teaspoon of oil in non-reactive pan. Add shallots and cook over moderate heat till slightly soft but not browned. Add marsala and cook till just evaporated but no more. Add white mushrooms shitake stems, thyme 1/2 teaspoon salt and pepper and cook of 10 minutes. Add chicken stock and bring to a boil. Reduce heat cover and simmer for 30 minutes. Strain the soup and return to the sauce pan - you should have about 3 cups. This may be done up to 1 day in advance

Heat remaining teaspoon of oil in large non-stick skillet. Sliver the mushroom caps and add them to the pan and season w/ salt & pepper. Cook over moderate heat stirring occasionally until softened and light brown.

Ladle the soup into large bowls and garnish w/ slivered shitake's and parsley.