Consommé With Sautéed Mushrooms

Note from Cheri: This recipe is by chef David Reitz from the Marriott at Winterthur. Chef Reitz came up with recipe in conjunction with the Campbell collection of soup turreens at Delaware's Winterthur Museum.

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, veal, 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

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Serves 6 Clean and dry mushrooms. Slice thinly. Simmer stock with sherry, thyme, salt and pepper. In a large sauté pan, heat butter or oil. Sauté mushrooms, shallots and garlic until wilted. To serve: ladle stock into bowls. Divide mushrooms among bowls, garnish with parsley.