Mushroom Soup

• 2 cups boiling water
• 1 (2-ounce) package dried porcini mushrooms
• 2 tablespoons olive oil
• 4 cups sliced yellow onion
• 5 tablespoons chopped fresh flat-leaf parsley, divided
• 6 garlic cloves, minced
• 1 cup dry white wine
• 4 cups chopped portobello caps (about 8 ounces)
• 3 (8-ounce) packages presliced button mushrooms
• 4 cups water
• 2 (14 1/2-ounce) cans vegetable broth
• 4 (1-ounce) slices French bread
• 1/2 teaspoon black pepper
• 1/4 cup half-and-half
• 1/4 cup fat-free sour cream

1. Combine boiling water and porcini in a bowl. Cover and let stand 30 minutes or until tender.
2. Heat oil in a stockpot over medium-high heat. Add onion; saute 5 minutes. Add 2 tablespoons parsley and garlic; saute 5 minutes. Add wine; bring to a boil. Cook 5 minutes. Add portobello and button mushrooms; cook 15 minutes, stirring occasionally.
3. Add porcini mixture, 4 cups water, broth, and bread; bring to a boil. Reduce heat; simmer 30 minutes. Stir in pepper; let stand 5 minutes.
4. Place one-fourth of mushroom mixture in a food processor or blender; process until smooth. Pour soup into a large bowl. Repeat procedure with remaining mushroom mixture.
5. Combine half-and-half and sour cream. Ladle about 2 cups soup into each of 7 bowls. Top each serving with about 1 tablespoon sour cream mixture; sprinkle with about 1 teaspoon parsley.

boiling water, porcini mushrooms, olive oil, yellow onion, parsley, garlic, white wine, portobello caps, button mushrooms, water, vegetable broth, bread, black pepper, sour cream

Taken from www.myrecipes.com/recipe/mushroom-soup (may not work)