Ingredients

The following ingredients have 2 Servings
  • 5 dried Porcini mushroom
  • 11 ozs brown button Mushroom
  • 1 onion
  • 1 garlic clove
  • 2 sprigs thyme
  • 1 Tbsp vegetable oil
  • salt
  • peppers
  • 16 ozs Vegetable broth
  • 1 small lemon
  • 0.25 cup Soy creamer

Instruction

  • Bring 1 cup of water to boil in a small pot. Add porcini mushrooms to a small bowl and pour in the boiling water. Soak for 15 minutes.
  • Meanwhile, rinse the button mushrooms carefully, trim and cut into quarters. Peel onion and chop finely. Peel and chop garlic. Rinse thyme, pat dry and pluck the leaves.
  • Heat oil in a pot. Add mushrooms and sauté, stirring, over high heat. Add garlic, onion and thyme and cook for about 1 minute.
  • Take porcini mushrooms from the water, squeeze out water and chop coarsely.
  • Strain soaking water through a fine sieve into the pot. Season with salt and pepper.
  • Add chopped porcini mushrooms and broth and bring to a boil. Cook over medium heat for 20 minutes.
  • Puree half of the mushroom soup with an immersion blender or blender, put back into the pot and bring to a boil again.
  • Squeeze lemon and stir 1-2 tablespoons (to taste) lemon juice and soy creamer into the soup. Return to a boil, season with salt and pepper and serve the mushroom soup immediately.