1/2 cup dried mushrooms (about 1/2 oz.)
2 cups boiling water
1 tbsp. oil
1 tbsp. butter
1 (8 oz.) pkg. fresh sliced mushrooms
1/2 cup chopped shallots or onion
2 garlic cloves, grated or minced
1 cup instant mashed potato flakes
3 cups chicken broth (I use fat-free w/ less-sodium)
1/4 tsp. dried thyme
salt and pepper, to taste
2 tbsp. wine

Combine the dried mushrooms and boiling water in a bowl; cover and let stand 30 minutes. Lift rehydrated mushrooms from the liquid; rinse, chop and set aside. Strain soaking liquid through cheesecloth or a coffee filter to remove any grit; set aside.

Heat oil and butter in a large saucepan over medium-high heat. Add mushrooms and shallots; sauté for 6 minutes or until tender.

Add garlic and sauté, stirring, 30 seconds. Stir in the rehydrated mushrooms, reserved liquid, and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes.

Stir in wine. Garnish as desired and serve.

Makes 4 servings.

Submitted by: Katie Wilson