Mushroom Soup
~2 to 3 ounces dried mushrooms, cremini, morel whatever you like.
~1/2 stick butter, or try Myokos cashew butter,
~1 sprig fresh thyme or rosemary
~1 large yellow onion or 3 or 4 shallots, chopped
~1 tablespoon minced garlic
~1 pound fresh mushrooms like shiitake or button, maitake sliced (a variety is nice)
 ~Salt and freshly ground black pepper
~1/3 cup white wine (optional)
~5 cups veggie stock, mushroom-soaking liquid or a combination
~ Chopped fresh parsley leaves for garnish

Here’s how:

  1. Soak the dried mushrooms in 5 cups very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
  2. Meanwhile, put the butter in a large pot that can later be covered over medium heat. When it melts, add the herb, onions and garlic and sauté, stirring occasionally, until soft, about 5 minutes. Turn the heat to medium high, and add the fresh mushrooms; add the soaked mushrooms when they’re ready. Sprinkle with salt and pepper, and cook until the mushrooms have given off their liquid and begun to brown, about 20 minutes, stirring occasionally.
  3. Add the wine, if using, to the pot and cook, scraping up any browned bits from the bottom as the liquid starts to bubble. Add the stock and or soaking liquid and bring to a boil, then lower the heat to a steady simmer and cook, covered, until flavors have melded, about 15 minutes.
  4. Discard the herb. Reduce the heat to low, and purée the liquid with a hand-held mixer to desired consistency. (I like it half-puréed.) 
  5. Taste and adjust the seasoning; garnish with parsley and serve.

Enjoy this soup on a chilly night as we wind our way into the Fall season.