Wild Mushroom Soup

Ingredients

• 1/2 ounce dried porcini mushrooms
• 2 tablespoons olive oil (, plus more for serving, optional)
• 2 large shallots (, finely chopped)
• 16 ounces wild mushrooms (, cleaned)
• 2 sprigs of fresh thyme plus thyme leaves for serving
• 3 cloves garlic (, minced)
• Kosher or fine sea salt
• Freshly ground black pepper
• 4 cups gluten-free vegetable broth
• 1/3 cup heavy cream or dairy-free cream (, plus more for serving, optionally)
• 6 scoops BareOrganics Mushroom Immune Blend Powder

Instructions

1. 1

   Cover the dried porcinis with 1 cup warm water and let sit for at least 15 minutes up to overnight, the longer it sits, the more intense the mushroom flavor.

2. 2

   Heat olive oil over medium heat in a Dutch oven or large stockpot. Add the shallots and cook for 2- 3 minutes, stirring occasionally.

3. 3

   If desired save a few mushrooms for garnishing the soup. Slice them and cook in a little olive oil until browned.

4. 4

   Chop the rest of the mushrooms and add to the shallots with two thyme sprigs. Cook for 10 minutes or until they have released their moisture, stirring occasionally. Add 1 teaspoon salt, ½ teaspoon pepper, and garlic, and cook for another 1 -2 minutes. Add the soaked mushrooms to the pot and strain the liquid into the pot through a coffee filter. Add the vegetable broth, bring to a boil, reduce heat, and simmer for 10 – 15 minutes.

5. 5

   Remove thyme sprigs, and blend until smooth. Stir in the cream and Mushroom Immune Blend Powder.

6. 6

   Serve with a drizzle of olive oil, cream, or both, the reserved mushrooms, and thyme leaves.