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Parve
Easy
8-10 Servings
Allergens 
No Allergens specified
1 Hour
Diets
While attending a cooking class, I was thrilled to learn the art of making an authentic creamy mushroom soup. I have tried many times since and it has never failed me yet. I have included options for making it pareve or dairy. Both ways are delicious. The dried mushrooms add a lot of flavor, but if you cannot find them, you can replace them with one pound of button mushrooms.
1 ounce dried mushrooms (soaked in 1/2 cup hot water)
2 tablespoons Gefen Olive Oil
1 onion, peeled and chopped
3 leeks (just the whites and a little of the greens), cleaned and coarsely chopped
15 shiitake mushrooms (or slightly less than 1 pound)
4 portobello mushrooms
15 brown (cremini) mushrooms (approximately 1 pound)
15 white mushrooms (approximately 1 pound)
1/3 cup Baron Herzog Cabernet Sauvignon or other red wine (you can also use marsala or white)
8 cloves garlic, chopped
1 teaspoon dried thyme
1 tablespoon salt (or to taste)
1 teaspoon pepper
5 cups water and 4 cups vegetable stock (or 4 cups water and 5 cups whole milk)
6 tablespoons heavy cream (optional)
While mushrooms are soaking, heat oil in a large pot. Add the coarsely chopped onion and leeks. Sauté until soft (not browned), three to four minutes.
Clean, slice, and coarsely chop all mushrooms (including soaked drained mushrooms). Add to pot and cover. Lower the flame and let the mushrooms soften 10 to 15 minutes. (If they become dry, add 1⁄3 cup water and cover once more.)
When mushrooms are soft, add wine, garlic, thyme, salt and pepper. Mix and cook over medium heat for five minutes.
Add water plus vegetable stock or water plus milk. Bring to a quick boil and lower heat. Simmer for ten minutes.
Purée soup with an immersion blender until smooth.
Bring soup to simmer again. At this point, you can add the heavy cream, about five minutes before serving.
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