1)_ Heat 1 teaspoon of oul in non-reactine 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
2)_ 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 w/ slivered shitake's and parsley.
Recipe By : Food & Wine Magazine Feb. 1995
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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