1/2 pound fresh shiitake mushrooms, stems removed and reserved and caps
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 soup can be prepared up to 1 day ahead; cover and refrigerate. Rewarm the soup before serving.
One Serving Calories 120 kcal, Protein 5.5 gm, Carbohydrate 14 gm, Cholesterol 0, Total Fat 3.9 gm, Saturated Fat .65 gm.
The intense, savory flavors of the soup suggest a dry, crisp white. A California Sauvignon Blanc would do nicely.