Wild Mushroom Bisque

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Yield:

Ingredients:


40 ml	olive oil
1	yellow onion diced
3	leeks, whites parts only sliced
2	celery ribs sliced
1 tsp	sea salt
2	garlic cloves roughly chopped
6	fresh thyme sprigs
1/2 cup	white wine
0.5 kg	mushrooms sliced
	(a mixture of porcini, cremini, oyster, portobello, button)
60 g	dried porcini mushrooms soaked in
1 cup	hot water
6 cup	Wild Mushroom Stock (see recipe)
0.5 kg	silken tofu

Method:

Heat the olive oil in the soup pot, add onion and leeks and celery, allow to caramelize over medium heat for 10 minutes. Add the salt, garlic and thyme and saute 3 more minutes. Add the wine, raise the heat and reduce for 3 minutes.

Add the mushrooms and cook them with the onion mixture over medium-low heat for 6 minutes, stirring part way through cooking. Pour in the soaked mushrooms, stock and add tofu. Taste and add more sea salt, if necessary. Lower heat and simmer for 20 minutes.

Remove thyme branches. Let the soup cool slightly and then puree in the blender to make a smooth creamy soup.

Garnish with fresh thyme or parsley, sauteed mushrooms, and a spoonful of tofu sour cream if you are feeling decadent

This recipe yields 4 to 6 servings.

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