Creamy Mushroom Soup With Chicken

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1 quart chicken stock or canned low-sodium broth

1 ounce dried shiitake or porcini mushrooms

4 tablespoons unsalted butter

1 medium onion, finely chopped

3/4 pound cremini mushrooms, thinly sliced

Salt and freshly ground white pepper

1/4 cup all-purpose flour

2 teaspoons soy sauce

1 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces

1 cup half-and-half

3 tablespoons tawny port or dry sherry

2 tablespoons finely chopped flat-leaf parsley

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