Double Mushroom Soup With Sauteed Shitakes
2 teaspoons olive oil
3 whole shallots, diced
1/4 cup Marsala wine or white grape juice
1 pound white mushrooms, chopped fine
1/2 pound shiitake mushrooms
1 teaspoon thyme, minced
2 1/2 cups vegetable stock
2 teaspoons parsley
Heat 1 teaspoon of oul 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 veg. 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 musroom caps and add them to the
pan and season w/ salt & pepper. Cook over moderate
heat. stirring occasionally untill softened and light
brown.
Ladle the soup into large bowls and garnish with
slivered shitake’s and parsley.
