Grilled Portobello & Crimini Mushroom Soup

• 1 head of garlic
• olive oil
• 2 oz. dried porcini or morel mushrooms
• 4 cups cold water
• 8 oz. portobello mushroom caps
• 8 oz. crimini (brown) mushrooms
• 4 medium leeks chopped
• 1 stick butter
• 3 small yukon gold potatoes
• 3 cups chicken stock (or veg stock)
• sea salt to taste

1. coat the garlic head in olive oil. wrap in foil & bake at 350 for 40 minutes. set aside & cool.
2. soak the dried mushrooms in 4 cups cold water for 30 minutes. keep the water.
3. coat your grill with oil. oil the fresh mushrooms, grill them 7 minutes each side. set aside.
4. medium chop the leeks & sautee in the butter & some salt over medium heat for 10 minutes.
5. peel the potatoes, cube small & add to the leeks with the roasted garlic.
6. squeeze the dried mushroooms with your hands & fine chop. add them & their liquid to the pot. add the chix or veg stock.
7. cover & cook 30 minutes medium heat.
8. put in blender or food processor and pulse blend-medium-should be a little chunky. dump it back into the pot.
9. chop the grilled mushrooms & add. cover & cook another 20 minutes. taste & salt if needed.

garlic, olive oil, porcini, cold water, portobello mushroom caps, crimini, leeks, butter, gold potatoes, chicken stock, salt

Taken from www.epicurious.com/recipes/member/views/grilled-portobello-crimini-mushroom-soup-50031238 (may not work)