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.

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 shiitake's and parsley.