Ingredients
1 ounce dried mushrooms (oyster, porcini, morels, shiitakes, or a medley)
1 large yellow onion, peeled and thinly sliced
3 fresh garlic cloves, peeled and thinly sliced
¼ teaspoon freshly ground pepper
2 pounds fresh mushrooms (crimini, white, or shitake), cleaned and thinly sliced
Directions
1.Wash hands with soap and warm water.
2.Soak the dry mushrooms in 1 cup of boiling water for 20 to 30 minutes, until plump.
3.Strain the soaking liquid through a fine strainer to remove grit. Set aside liquid and the rehydrated mushrooms.
4.Heat the olive oil in a large pot over a medium flame. Add the thyme, sage, onion, garlic, salt, pepper and cook for about 5-7 minutes; until the onion is soft and translucent.
5.Turn the flame to high. Add the fresh mushrooms and cook for 10 minutes, stirring occasionally. (Mushrooms will release liquid, most of which will cook off.)
6.Add the stock, rehydrated mushrooms and mushroom soaking water. Bring to a low simmer and cook for 30 minutes with vented lid.
(Alternatively, blend smooth with an immersion blender. OR Allow soup to cool slightly. Using a blender with center piece of lid removed and a thick kitchen towel folded in quarters over the opening, blend one cup of soup at a time until smooth and pour into a second soup pot or large serving bowl)