Creamy Mushroom Soup

• 1 oz. mixed dried mushrooms, such as oysters, porcini, and chanterelles, plus more for garnish, optional
• 1 1/2 cups low-sodium vegetable broth
• 1 Tbs. olive oil, divided
• 1/2 tsp. salt, divided
• 8 oz. fresh mushrooms, such as cremini and white button, chopped (2 cups)
• 1/2 cup finely chopped shallot
• 1/4 tsp. ground black pepper
• 1 clove garlic, minced (1 tsp.)
• 1/2 cup sherry
• 1 Tbs. all-purpose flour
• 1/2 cup soy creamer

1. Place dried mushrooms in medium bowl.
2. Cover with 2 cups hot water,and let stand 30 minutes.
3. Drain mushrooms, reserving soaking liquid.
4. Bring soaking liquid and broth to a simmer in saucepan over medium heat.
5. Cover, and keep warm.
6. Heat 1 1/2 tsp.
7. oil in saucepan over medium heat.
8. Add rehydrated mushrooms and 1/4 tsp.
9. salt; saute 2 minutes, or until mushrooms are tender.
10. Transfer mushrooms to plate; set aside.
11. Heat remaining 1 1/2 tsp.
12. oil in same saucepan over medium heat.
13. Add fresh mushrooms, shallot, pepper, and remaining 1/4 tsp.
14. salt; cook 2 minutes, stirring frequently.
15. Add garlic, and cook 30 seconds, or until fragrant.
16. Increase heat to medium-high, and stir in sherry.
17. Simmer 3 minutes, or until liquid is reduced by half.
18. Whisk flour into broth mixture.
19. Stir broth mixture into mushroom mixture, and bring to a boil.
20. Reduce heat to medium-low, and simmer 30 minutes.
21. Transfer soup to blender or food processor, and puree until smooth.
22. Return soup to pot; stir in creamer and reserved rehydrated mushrooms, reserving a few for garnish, if using.

mixed dried mushrooms, vegetable broth, olive oil, salt, fresh mushrooms, shallot, ground black pepper, clove garlic, sherry, flour, soy creamer

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