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Double Mushroom Soup with Sauteed Shitakes
2 ts Olive oil
3 Whole shallots -- diced
1/4 c Marsala wine -- (dry)
1 lb White Mushrooms -- chopped fine
1/2 lb Shiitake mushrooms
1 ts Thyme -- minced
2 1/2 c Chicken stock
2 ts Parsley
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 shitake 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
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
shitake's and parsley.
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