Mushroom Soup

1 ounce dried mushrooms, such as shitake or porcini, or a variety
2 cups hot water
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic
1 stalk celery, diced (about 1 cup)
16 ounces fresh cremini/baby bella mushrooms, thinly sliced
1/2 teaspoon salt
2 cups light colored vegetable broth
1 tablespoon white wine vinegar
1/4 cup cream

Soak the dry mushrooms in hot water for about 30 minutes. Remove rehydrated mushrooms and dice.

Heat oil in a large stockpot to medium high heat. Cook onion, garlic and celery until; soft, about 5 to 6 minutes. Add fresh mushrooms and salt and cook until mushrooms are softened and most of liquid has evaporated, about 10 minutes. Turn heat to high and add rehydrated mushrooms, mushroom liquid, broth and vinegar. Bring to a boil, then reduce to a simmer.

Simmer 30 minutes, then stir in cream and blend to a smooth consistency with a immersion or regular blender. Serve with a drizzle of herb oil, if desired

from apronstrings