Chicken Marsala Soup

1. Slice mushrooms. Chop green onions, separating white and green parts. Shred chicken.

2. Heat a heavy soup pot or Dutch oven over medium-high heat.

3. Add olive oil and mushrooms and cook, while stirring occasionally, until mushrooms start to release their juices, about 6-7 minutes. Season with salt and pepper, to taste.

4. Add white parts of onion to pan and cook for 1-2 minutes, stirring once or twice.

5. Increase heat to high and add marsala wine. Cook until wine has reduced to 1/3 of its volume, about 4-5 minutes.

6. Add chicken broth and shredded chicken and bring to a boil. Reduce heat to just below medium. Simmer until heated through, approximately 4-5 minutes.

7. Remove from heat and ladle into individual soup bowls. Garnish with green parts of onion and serve immediately.