Method

In a heavy bottomed stock pot, heat one teaspoon oil. Stir in shallots and cook over moderate heat till slightly  soft but not browned, inhaling the intoxicating aroma all the while. Stir in marsala and cook until slightly reduced. 

Stir in white mushrooms, shitake stems, thyme, 1/2 teaspoon salt and a few happy twists of the pepper mill to please your own taste.   Cook for 10 minutes. Add chicken stock and bring to a boil. When boiling, immediately reduce heat, cover and simmer for 30 minutes.

Allow soup to cool just to be workable and not burn arms, hands or fingers, then strain the soup. Return to pot. This should make about 3 cups and can be done a day in advance.  

Heat remaining teaspoon of oil in large non-stick skillet. Sliver the mushroom caps and add them to the pan and season  to taste with salt & the twisting pepper mill.  Cook over moderate heat, stirring occasionally, until softened and light brown.

Ladle the soup into a tureen or into individual bowls and garnish with the slivered shitakes and parsley.

Contributor: pat ciesla

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