Many Mushroom Soup


3 dried shiitake mushrooms
½ cup boiling water
2 tablespoons extra virgin olive oil
3 leeks — white and light green parts only, thoroughly washed and finely chopped
1 small yellow onion, finely diced
2 garlic cloves, minced
1 teaspoon fresh thyme
Coarse sea salt
1 lb crimini mushrooms, stems removed and caps roughly chopped
1 large portobello mushroom, stem removed and cap roughly chopped
4 cups vegetable stock
Italian parsley for serving
Freshly ground black pepper

Place the shiitakes in a small bowl with the boiling water and set aside for at least 10 minutes. Drain the
mushrooms, being sure to reserve their soaking liquid.
Slice off and discard the stems and thinly slice the caps and set them aside.

Meanwhile, heat the olive oil in a large, heavy pot over medium-high heat. Add the leeks, onion, garlic, and thyme,
along with two heavy pinches of salt, and cook, stirring now and then, until softened but not browned, 9-10
Add the crimini and portobello mushrooms and the reserved shiitake mushrooms. Stir to combine with the leek
mixture and cook until the mushrooms begin to release their liquid, 5-6 minutes.

Add the vegetable stock and the reserved mushroom soaking liquid (avoid any grit that might be at the bottom) to the pot and turn up the heat. Once the soup comes to a boil, lower the heat and simmer for 20 minutes to bring it all together.

Carefully puree in a powerful blender. If you want a really refined, smooth texture, you can pass the pureed soup
through a fine-mesh strainer.
Serve immediately with a bit of parsley for color and a healthy grind of black pepper.

If you’d like to add a little texture, quickly sauté a few thin slices of the mushrooms in olive oil with some salt and
pepper and float them in each bowl.

Recipe from It’s All Good by Gwyneth Paltrow