Wild Mushroom Soup

• 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

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

butter, olive oil, celery, shallots, carrot, cooking spray, button mushrooms, shiitake mushroom, chicken broth, sherry, parsley, tarragon, freshly ground black pepper, salt

Taken from www.myrecipes.com/recipe/wild-mushroom-soup-0 (may not work)