Wild Mushroom Soup

• 12 ounce dried porcini mushrooms
• 1 cup hot water
• 1 tablespoon olive oil
• 2 leeks, cleaned and thinly sliced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 2 garlic cloves, minced
• 12 teaspoon sea salt
• 12 teaspoon cracked black pepper
• 1 bay leaf
• 8 ounces fresh shiitake mushrooms, sliced
• 8 ounces cremini mushrooms, trimmed and quartered
• 6 cups vegetable stock (or chicken, beef, mushroom stock)
• 1 cup water
• 14 cup brown rice miso
• fresh snipped chives

1. In bowl, combine porcini mushrooms and hot water.
2. Let stand for 30 minutes.
3. Drain through a fine sieve, reserving liquid.
4. Pat mushrooms dry and chop.
5. Set aside.
6. In skillet, heat oil over medium heat.
7. Add leeks, carrots and celery and cook, stirring, until softened, about 7 minutes.
8. Add garlic, salt, pepper, bay leaf and porcini mushrooms and cook, stirring for 1 minute.
9. Stir in reserved mushroom soaking liquid.
10. Transfer to slow cooker.
11. Add shiitake and cremini mushrooms.
12. Stir in stock and water.
13. Cover and cook on low for 6 hours.
14. Stir in miso.
15. Cover and cook on high for 15 minutes longer.
16. Discard bay leaf.
17. Ladle into bowls and garnish with chives.

porcini mushrooms, water, olive oil, leeks, carrots, stalks celery, garlic, salt, cracked black pepper, bay leaf, shiitake mushrooms, cremini mushrooms, vegetable stock, water, brown rice, chives

Taken from www.food.com/recipe/wild-mushroom-soup-507702 (may not work)