• 1 teaspoon butter
• 1 teaspoon olive oil
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped shallots
• 1/4 cup finely chopped carrot
• Cooking spray
• 2 cup thinly sliced button mushrooms
• 4 cups thinly sliced shiitake mushroom caps *
• 28 ounces low sodium chicken broth
• 2 teaspoon dry sherry
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon chopped fresh tarragon
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt

Heat butter and oil in a large nonstick skillet over medium-high heat. Add celery, shallots, and carrot; sauté 3 minutes or until lightly browned. Spoon vegetable mixture into a medium bowl.

Coat pan with cooking spray. Add button mushrooms; sauté 3 minutes or until lightly browned. Add button mushrooms to vegetable mixture. Coat pan with cooking spray. Add shiitake mushrooms; sauté 3 minutes or until lightly browned. Add shiitake mushrooms to vegetable mixture.
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.

*COOK'S NOTE: I have also replaced 1/2 of the shiitake mushrooms with oyster mushrooms with excellent results.

Per Serving (1 1/2 cup): 74 Calories; 2g Fat (24.6% calories from fat); 1g Saturated Fat; 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 22mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1/2 Fat.

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