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 shiitake 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 shiitakes 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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|Serving Size: 1 Serving (1885g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 150 (33%)|
|Amt Per Serving||% DV|
|Total Fat 16.7g||22 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 36mg||11 %|
|Sodium 2028.9mg||70 %|
|Potassium 1288.2mg||34 %|
|Total Carbohydrate 42.7g||13 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 42.5g|
|Protein 30.4g||43 %|
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Calories per serving: 454
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