Double Mushroom Soup with Sauteed Shiitakes

1. 1

   Heat 1 teaspoon of the oil in a heavy nonreactive medium saucepan.

2. 2

   Add the shallots and cook over moderate heat, stirring, until slightly softened but not browned, about 4 minutes.

3. 3

   Add the Marsala and cook just until evaporated, about 2 minutes.

4. 4

   Add the white mushrooms, shiitake stems, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook over moderately high heat for 10 minutes, stirring occasionally.

5. 5

   Add the chicken stock and bring to a boil.

6. 6

   Reduce the heat to low, cover and simmer for 30 minutes.

7. 7

   Strain the soup and return it to the saucepan; you should have about 3 cups.

8. 8

   Heat the remaining 1 teaspoon oil in a large nonstick skillet.

9. 9

   Add the shiitake mushrooms and season with salt and pepper.

10. 10

    Cook over moderate heat, stirring occasionally, until softened and lightly browned, about 5 minutes.

11. 11

    Ladle the hot soup into shallow soup bowls and add the shiitakes.

12. 12

    Garnish with the parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.