Wild Mushroom Soup

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon butter 
• 1 cup button mushrooms thinly sliced
• 2 tablespoons carrots finely chopped
• 2 tablespoons celery finely chopped
• 1 teaspoon cooking sherry dry
• 14 ounce less-sodium chicken broth fat-free canned
• 0.5 teaspoon parsley fresh chopped
• 0.3 teaspoon tarragon fresh chopped
• 0.5 teaspoon olive oil 
• 0.1 teaspoon salt 
• 2 tablespoons shallots finely chopped
• 2 cups shiitake mushroom caps thinly sliced

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Heat butter and oil in a large nonstick skillet over medium-high heat.
2. Add celery, shallots, and carrot; saut 3 minutes or until lightly browned. Spoon vegetable mixture into a medium bowl.
3. Coat pan with cooking spray.
4. Add button mushrooms; saut 3 minutes or until lightly browned.
5. Add button mushrooms to vegetable mixture. Coat pan with cooking spray.
6. Add shiitake mushrooms; saut 3 minutes or until lightly browned.
7. Add shiitake mushrooms to vegetable mixture.
8. 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.