Balsamic Mushroom Soup

Ingredients

• 1 cup dried mushroom, shitakes for example
• 2 cups boiling water
• 3 tablespoons olive oil
• 2 teaspoons butter
• 1 large onion, sliced thinly
• 12 ounces fresh mushrooms, thickly sliced
• 4 cups chicken stock
• 1 teaspoon dried parsley
• salt
• pepper
• 2 tablespoons balsamic vinegar

Directions

1. 1

   In a medium sized bowl, cover the dried mushrooms with boiling water and let soak for 30 minutes.

2. 2

   Saute onions for 5 minutes in the olive oil until they're softened but not browned. Add the butter (extra olive oil if you think you need it) abd fresh mushrooms. Saute for about 8 minutes.

3. 3

   Add the dried mushrooms, the soaking water, chicken stock, and parsley.

4. 4

   Bring the soup to a gentle simmer and cook uncovered for about one hour.

5. 5

   Taste after one hour. If the soup doesn't seem flavorful enough, cook a bit longer to reduce a little more. Salt and pepper to taste.

6. 6

   Puree by using an immersion blender, food processor or regular blender (If using the latter two methods, puree in batches so the container doesn't overflow).

7. 7

   Drizzle with vinegar once in individual bowls.