- 2 teaspoons olive oil
- 3 medium shallots, finely chopped
- 1/4 cup dry Marsala
- 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 chicken stock or canned low-sodium broth, skimmed of fat
- 2 teaspoons minced fresh flat-leaf parsley
- Heat 1 teaspoon of the oil in a heavy nonreactive 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 5 minutes.
- Ladle the hot soup into shallow soup bowls and add the shiitakes. Garnish with the parsley and serve.
The intense, savory flavors of the soup suggest a dry, crisp white. A California Sauvignon Blanc would do nicely.