Wild Mushroom Soup

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 1/2 ounce dried porcini mushrooms
• 1 cup hot water
• 1 tablespoon olive oil
• 2 leeks, cleaned and thinly sliced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 2 garlic cloves, minced
• 1/2 teaspoon sea salt
• 1/2 teaspoon cracked black pepper
• 1 bay leaf
• 8 ounces fresh shiitake mushrooms, sliced
• 8 ounces cremini mushrooms, trimmed and quartered
• 6 cups vegetable stock (or chicken, beef, mushroom stock)
• 1 cup water
• 1/4 cup brown rice miso
• fresh snipped chives

Recipe

• 1 in bowl, combine porcini mushrooms and hot water. let stand for 30 minutes. drain through a fine sieve, reserving liquid. pat mushrooms dry and chop. set aside.
• 2 in skillet, heat oil over medium heat. add leeks, carrots and celery and cook, stirring, until softened, about 7 minutes.
• 3 add garlic, salt, pepper, bay leaf and porcini mushrooms and cook, stirring for 1 minute. stir in reserved mushroom soaking liquid. transfer to slow cooker.
• 4 add shiitake and cremini mushrooms. stir in stock and water. cover and cook on low for 6 hours. stir in miso.
• 5 cover and cook on high for 15 minutes longer. discard bay leaf. ladle into bowls and garnish with chives.