Wild Mushroom Soup

Mushrooms are the "fruit" of the underground growing fungus. Not only are mushrooms a versatile food, they are especially good at absorbing flavors because of their high water content. Most edible varieties of mushrooms are also quite good for you; mushrooms are high in fibre and protein, and provide B complex vitamins, iron, calcium, phosphorous and potassium. Mushrooms are also a good source of trace minerals and antioxidants such as Selenium, which is essential for healthy blood circulation. Some varieties are believed to have anti-cancer properties.

As this fairly easy to make mushroom soup tastes even better after the flavors have had a chance to blend together, I recommend making it ahead of time. It is best served hot, so be sure to heat it up before serving. For an especially flavorful soup, I recommend adding a few teaspoons of vermouth or extra dry white wine.

Wild Mushroom Soup

1 ounce of dried wild mushrooms (a mixture of porcini and portabello)
2 tablespoons of olive oil
1 tablespoon of butter
2 leeks, thinly sliced
2 shallots, finely chopped
1 garlic clove, finely chopped
1 1/2 - 2 cups of fresh mushrooms, preferably wild, sliced
4 1/2 cups of vegetable stock or water
1/2 teaspoon of dried thyme
2/3 cups of heavy cream or yogurt
salt and freshly ground black pepper

Soak the dried mushrooms in a cup and a half of warm water for about 30 minutes. Lift the mushrooms from the bowl, squeezing out the liquid. Reserve the soaking liquid and set aside. Finely chop the soaked mushrooms and set aside.

Heat the oil and butter in a large pot until hot. Add the leeks, shallots and garlic and cook and fry over medium heat for about 5 minutes.

Add the chopped fresh mushrooms to the pan and stir and cook for a few minutes. Pour in the stock or water and bring to a boil. Add the soaked mushrooms, soaking liquid, thyme and salt and pepper. Lower the heat, partially cover and simmer gently for about 30 minutes, stirring occasionally.

Blend 3/4 of the soup in a blender or use a hand blender to blend a portion of the soup. Return the processed soup to the pot and stir in the cream or yogurt. Cook for a few minutes more. Check the seasonings and add more water if necessary.