Mushroom in Sherry Shallot Soup

SERVES 4 TO 6

Use what ever mushrooms you like in this delicate Yet earthly soup, but use at least four types.

Slice 1 lb. mixed mushrooms into bite-size pieces 9 if using shiitake's, discard stems).

Saute 1 cup chopped shallots in butter, stirring, lightly brown about 4 minutes. Add mushrooms and 1 tsp. fresh thyme. Cook until mushrooms are lightly browned, 8 to 10 minutes. Add 1 cup dry sherry and bring mixture to a boil, stirring. Add 4 cups chicken or vegetable broth. Cover and return to a boil; then simmer 2 to 3 minutes. Season with salt and freshly ground black pepper. Top it with thyme sprigs or chopped fLat-leaf parsley.