WILD MUSHROOM SOUP

From Cooking Light Magazine, January 2006.

NOTE: This recipe makes TWO APPETIZER SERVINGS.á You must double it if you want to make a meal of it!

1/2  teaspoon butter
1/2  teaspoon olive oil
2  tablespoons finely chopped celery
2  tablespoons finely chopped shallots
2  tablespoons finely chopped carrot
Cooking spray
1  cup thinly sliced button mushrooms
2  cups thinly sliced shiitake mushroom caps
1  (14-ounce) can fat-free, less-sodium chicken broth
1  teaspoon dry sherry
1/2  teaspoon chopped fresh parsley
1/4  teaspoon chopped fresh tarragon
1/4  teaspoon freshly ground black pepper
1/8  teaspoon salt

Heat butter and oil in a large nonstick skillet over medium-high heat. Add celery, shallots, and carrot; sautÚ 3 minutes or until lightly browned. Spoon vegetable mixture into a medium bowl.

Coat pan with cooking spray. Add button mushrooms; sautÚ 3 minutes or until lightly browned. Add button mushrooms to vegetable mixture. Coat pan with cooking spray. Add shiitake mushrooms; sautÚ 3 minutes or until lightly browned. Add shiitake mushrooms to vegetable mixture.

Combine vegetable mixture and broth in a medium saucepan; bring to a boil over medium heat. Cover, reduce heat, and simmer 30 minutes. Stir in sherry and remaining ingredients. Simmer, uncovered, 5 minutes.



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