Makes 5- 6 servings.
I like to take advantage of the mushroom season – which is at its peak in Fall and Winter – and if you happen to be a mushroom lover, as I am you will find this soup irresistibly delicious.
A bit of dried porcini brings out the flavor of the assorted fresh mushrooms.
- ½ ounce dried porcini mushrooms
- ¾ cup boiling water
- 2 cloves garlic, finely chopped
- 2 -3 leeks
- 1 pound assorted fresh wild mushrooms (chanterelles, black trumpets, oyster, shiitake)
- ¼ cup extra -virgin olive oil
- 3 ½ cups chicken broth
- 1 cup loosely packed flat leaf parsley, finely chopped
- Leaves from 6 thyme sprigs
- Kosher salt
- Freshly ground black pepper
- Place the porcini mushrooms in a small bowl, pour boiling water over the mushrooms, cover and let stand for 15 minutes.
- Remove reconstituted mushrooms and squeeze dry all the liquid back into the bowl. Cut the mushrooms into small pieces. Set aside.
- Strain the mushroom liquid through a fine mesh sieve (if you do not have a fine mesh sieve line what you have with paper towel).
- Cut off and discard the roots and tough dark green leaves of the leeks. Cut the white and light green parts into thin slices. Place in a sieve and rinse thoroughly under cold running water to remove any sand.
- Wipe all the fresh mushrooms with a damp paper towel and trim ends. For the shiitake discard the stems. Cut all the mushrooms into small pieces.
- Heat the olive oil in a medium saucepan, add the garlic and the leeks and sauté over low heat for 5 minutes.
- Add all the mushrooms, including the reconstituted porcini. Increase the heat and sauté for another 5 minutes, stirring frequently. The mushrooms will exude a bit of liquid. Add the porcini liquid, the chicken broth, parsley and thyme.
- Bring to a boil, over high heat. Lower the heat and cook, covered, for 30 minutes. Season to taste with salt and pepper.