| 1 | Recipe by: food & wine magazine feb. |
| 2 | 1995 1) heat 1 teaspoon of oul in non-reactine pan. |
| 3 | Add shallots and cook over moderate heat till slightly soft but not browned. |
| 4 | Add marsala and cook till just evaporated but no more. |
| 5 | Add white mushrooms shitake stems, thyme ?teaspoon salt and pepper and cook of 10 minutes. |
| 6 | Add chicken stock and bring to a boil. |
| 7 | Reduce heat cover and simmer for 30 minutes. |
| 8 | Strain the soup and return to the sauce pan. |
| 9 | You should have about 3 cups. |
| 10 | This may be done up to 1 day in advance. |
| 11 | 2) heat remaining teaspoon of oil in large non-stick skillet. |
| 12 | Sliver the musroom caps and add them to the pan and season w/ salt & pepper. |
| 13 | Cook over moderate heat. |
| 14 | Stirring occasionally untill softened and light brown. |
| 15 | Ladle the soup into large bowls and garnish w/slivered shiitake"s and parsley. |
