Four varieties of mushrooms give this soup a deliciously complex flavor. This is an excellent soup for hot or cold weather…serve with salad and you have the perfect meal!

Prep time: 10 minutes
Cooking time: 25 minutes
Yield: 4 servings

INGREDIENTS

1 c dried oyster mushrooms
1 c dried porcini mushrooms
2 ½ c boiling water
¼ c olive oil
1 medium onion
2 cloves garlic
1 ½ c shiitake mushrooms
1 ½ c Portobello mushrooms
½ c red wine
½ T ground pepper
1 T salt
1 T rosemary

DIRECTIONS

Put dried mushrooms in a bowl and add water; let sit for at least 30 minutes.
In the meantime, heat olive oil in a large saucepan on medium-low heat. Chop onion and garlic and add to pan. Sautee until onions are translucent and starting to brown.
Chop remaining mushrooms and add to onions and garlic. Let cook until tender.
Add re-hydrated mushrooms and water. Let boil down until the water is about halfway absorbed.
Add wine and let boil for 2-3 minutes.
Add salt, pepper, rosemary and stir.
Put all ingredients in food processor and puree until consistency is thick and creamy.
Add back to pan and heat until bubbly.
Serve.