Makes 4-6 servings.
Mushrooms are one of my favorite fall/winter vegetables. This soup has a creamy consistency and a distinct mushroom flavor.
INGREDIENTS:
½ an ounce dried porcini mushrooms
¾ cup boiling water
5 tablespoons extra-virgin olive oil
1 onion, coarsely chopped
2 garlic cloves, coarsely chopped
1 pound cremini mushrooms
3 cups vegetable broth
1½ cups unsweetened soy milk
Small bunch dill, leave some for garnish
2 tablespoons lemon juice
Kosher salt
Freshly ground black pepper
PREPARATION:
Place the porcini mushrooms in a small bowl and pour boiling water over them. Cover and let stand for 15 minutes.
Strain the mushroom liquid through a fine mesh sieve and squeeze the mushrooms over the sieve to extract more liquid (if you do not have a mesh sieve, line a colander with a paper towel). Set liquid aside. Wash soaked mushrooms carefully to remove any sand, only if needed. Set aside.
Wipe the cremini mushrooms with a damp paper towel and quarter (it is not necessary to trim the stems).
Heat 2 tablespoons olive oil in a medium saucepan and sauté the onion and garlic for a few minutes. Add the remaining oil, the reconstituted porcini mushrooms and the cremini mushrooms. Sauté over high heat, stirring until the mushrooms are almost wilted.
Add the mushroom liquid, 2½ cups broth, soy milk and dill. Bring to a boil over high heat, lower the heat and cook covered for 20 minutes.
Remove the dill and puree everything in a Vitamix until smooth. Adjust the consistency with the reserved ½ cup broth.
Season to taste with lemon juice, salt and pepper.
Garnish with dill snipped with scissors.
NOTE:
Unfortunately, unlike most of my soups, I do not recommend freezing this one. The soy milk tends to separate and the soup loses its creamy consistency.
