First let me preface by saying that every recipe I post on Out of the Box Food must first be kid-tested by my own children.  Having said this, yes…this mushroom soup has been kid tested AND approved by two fairly particular nine year old boys.  Don’t be intimidated by the words “mushroom” and “vegan”.  In fact, for the kids’ sake let’s just call this soup: “Souper Mushroom Broth”…later you can fill them in on the rest.

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Souper Mushroom Broth (aka Vegan Mushroom Soup)

Ingredients:

• 3-4 large shallots, sliced
• .05 lb dried porcini mushrooms
• 1 large clove garlic, sliced
• 2 small carrots, diced
• 1 1/2 lbs mushrooms, thinly sliced (white button, cremini or combo of the two)
• 4-5 sprigs thyme
• 2 cups boiling water
• 10 C cold water
• sea salt & pepper to taste

Directions:

1. In a medium bowl, pour 2 Cups boiling water over dried porcini mushrooms.  Let soak 10 minutes to reconstitute mushrooms.
2. Meanwhile, preheat a large heavy bottomed pot or dutch oven over medium-lo heat.
3. Pour 2-4 tbsp olive oil into pot then add shallots and carrots.
4. Saute shallots and carrots until softened then add garlic.  Cook 1-2 minutes more until garlic is fragrant but not browned.
5. Add sliced mushrooms and thyme sprigs.  Season with salt and pepper then cook until mushrooms are soft.
6. While mushrooms are cooking, remove porcini from water (reserving liquid) and chop finely.
7. Strain porcini soaking liquid through a fine mesh sieve lined with cheese cloth into another bowl.
8. When mushrooms are soft, stir in 3 tbsp good quality soy sauce and chopped porcinis.  Cook 1-2 minutes.
9. Add strained porcini liquid and 10 cups cold water.
10. Bring to a gentle boil, then reduce heat and simmer 15 minutes.
11. Season with sea salt and pepper to taste.
12. Serve.