Mushroom Stock Soup

You’ll Need:

• 2 pounds assorted mushrooms(such as crimini, portabello, shitake, morel, chanterelle, and domestic)
• 2 shallots finely chopped
• 2 garlic cloves, minced or pressed
• 1 1/2 quarts chicken, beef or vegetable stock
• 1 tsp. thyme
• 1/4 cup dry sherry
• 1/4 cup butter or olive oil
• chopped parsley for garnish
• salt and pepper to taste

Directions:

• Clean and dry mushrooms.
• Slice thinly.
• Simmer stock with sherry, thyme, salt and pepper.
• In a large sauté pan, heat butter or oil.
• Saute mushrooms, shallots and garlic until wilted.
• To serve: ladle stock into bowls.
• Divide mushrooms among bowls, garnish with parsley.