Ingredients:
- Dried wild mushrooms: I've used various "blends" in the past, but for this soup there's one "must have" mushroom: chantarelles. I use a good handful of dried chanterelles. This year I added about the same amount of dried porcinis.
- I had about 6 oz fresh shitakes that I couldn't use in time so I had stuck them in the freezer. The texture of these mushrooms wouldn't be right, but for what I do with them they worked just fine. Normally I use dried ones. I pulled and ditched the tough stems.
- You can use bone broth as a base, or just water is fine. About 1 quart.
- One large stalk celery, chopped
- Handful of baby carrots, chopped.
- 1Tbs coarse chopped garlic (I use the toasted from a jar) .
- Stems (clean well!) from 2 pkgs baby portabellas. (Make stuffed mushrooms from the caps)
- 2c. light cream
- Soy sauce (I like Tamari or Shoyu)
- Thyme, Basil
