3 medium shallots, finely chopped
1/4 cup dry Marsala wine
1 pound white mushrooms, finely chopped
1/2 pound fresh shiitake mushrooms, stems removed and reserved
and caps thinly sliced
1 teaspoon minced fresh thyme or 1/3 teaspoon dried
Salt and freshly ground pepper
2 1/2 cups fat-free chicken stock or defatted homemade chicken
2 teaspoons minced fresh flat-leaf parsley
Heat 1 teaspoon of the oil in a heavy nonstick medium saucepan. Add the
shallots and cook over moderate heat, stirring, until slightly softened
but not browned, about 4 minutes. Add the Marsala and cook just until
evaporated, about 2 minutes.
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. Add the chicken stock and bring to a boil. Reduce
the heat to low, cover and simmer for 30 minutes. Strain the soup and
return it to the saucepan; you should have about 3 cups.
Heat the remaining 1 teaspoon oil in a large nonstick skillet. Add the
shiitake mushrooms and season with salt and pepper. Cook over moderate
heat, stirring occasionally, until softened and lightly browned, about
Ladle the hot soup into shallow soup bowls and add the shiitakes. Garnish
with the parsley and serve.