Maitake Mushroom Soup
4 - 6
4 oz. maitake, chopped
1/2 oz. dried shiitake, soaked in 1 cup hot water
8 oz. assorted fresh mushrooms (preferably creminis mixed with at least 6 ounces shiitakes)
3 tbsp. olive oil
2 large shallots, chopped
1 small leek, chopped, optional
1 small sweet onion, chopped
1 stalk celery, chopped
1 carrot, chopped
1 medium potato, peeled and chopped
4 cups vegetable or chicken stock
2 tablespoons soy sauce
1 bay leaf
2 tsp. chopped fresh thyme
1 tsp. chopped fresh rosemary
Salt, to taste
Drain the shiitake mushrooms, saving the broth, and chop all the mushrooms.
Heat oil in a pot over medium-high heat.
Add mushrooms to pot along with shallot, leek, onion, celery, carrot, and potato. Cook vegetables, stirring often, until they begin to soften, about ten minutes.
Add saved mushroom broth, stock, soy sauce, and bay leaf.
Bring to a boil, reduce heat, and simmer 30 minutes.
Add thyme and rosemary, and puree with a blender until smooth.
Season to taste and simmer an additional 5 minutes.