Mushroom and Daikon Soup

• 3 dried shiitake mushrooms
• 4 dried porcini mushrooms
• 1 tablespoon vegetable oil
• 1/2 small onion, thinly sliced
• 1 clove garlic, finely chopped
• 1/4 cup Shaoxing wine or dry sherry
• 1 piece kombu, rinsed (optional)
• 8 ounces mixed fresh mushrooms, cleaned and sliced
• 1/4 cup mushroom soy sauce or regular soy sauce
• 3/4 cup daikon, peeled and cut into small cubes, or silken white tofu, cut into small cubes
• Salt
• freshly ground black pepper
• Lemon juice (optional)
• 4 pinches chopped scallion greens, for garnish

1. Place shiitake mushrooms in a small bowl; cover with hot water and set aside.
2. Place porcini mushrooms in a separate bowl; cover with hot water and set aside.
3. Heat oil in a medium saucepan over medium-low heat.
4. Add onion and saute until translucent.
5. Add garlic and saute until fragrant, about 1 minute.
6. Add Shaoxing wine or sherry, and reduce by half.
7. If planning to use mushroom soy sauce, add 5 cups water.
8. If planning to use regular soy sauce, add 4 2/3 cups water plus 1/3 cup soaking water from porcini mushrooms.
9. Drain porcini mushrooms of remaining water and add to pan.
10. Add kombu, if using.
11. Bring to a full boil, reduce heat to low, and remove and reserve kombu.
12. Drain shiitake mushrooms and discard stems.
13. Slice caps and add to pan.
14. Add fresh mushrooms and soy sauce.
15. Cut kombu into bite-size pieces and return to pan.
16. Add daikon and simmer until softened, 3 to 5 minutes.
17. If using tofu, simmer only until heated, about 30 seconds.
18. Season to taste with salt and pepper and, if desired, a touch of lemon juice.
19. To serve, divide among four warmed soup bowls and garnish each with a pinch of scallion greens.

shiitake mushrooms, porcini mushrooms, vegetable oil, onion, clove garlic, shaoxing wine, kombu, mushrooms, mushroom soy sauce, daikon, salt, freshly ground black pepper, lemon juice, scallion greens

Taken from cooking.nytimes.com/recipes/1012440 (may not work)