Dried mushroom mix

Dried Mushroom Soup

Ingredients:

1 Cup of dried mushrooms (for example, boletus, shiitake or mushrooms).

4 Cups chicken broth or vegetable broth.

1 Medium onion, chopped.

2 Garlic cloves, minced.

2 Carrots, sliced.

2 Celery stalks, sliced.

1 Large Potato, peeled and cubed.

1 Teaspoon dried thyme.

1 bay leaf.

Salt and pepper to taste.

Olive oil.

Fresh parsley chopped to decorate.

Instructions:

1. Rehydrate dried mushrooms: Place the mushrooms in a bowl and cover with hot water. Let them soak for 15-20 minutes, until they are soft and have absorbed water.

2. Drain the rehydrated mushrooms, but reserve the soaking water. Chop the mushrooms into smaller pieces if necessary.

3. In a large pot, heat a little olive oil over medium heat. Add the onion and garlic and cook until tender and translucent.

4. Add the rehydrated mushrooms to the pot and sauté for a few minutes to bring out their flavor.

5. Add the carrots, celery, and potato to the pot. Cook for a few more minutes, stirring occasionally.

6. Add the chicken or vegetable broth to the pot, along with the mushroom soaking water. Add the thyme and bay leaf. Bring the soup to a boil, then reduce the heat to medium-low. Cover the pot and cook over low heat for about 20-25 minutes, or until the vegetables are tender.

7. Remove the bay leaf from the pot and discard. Use a hand blender or stand blender to process the soup until smooth. If you want a thicker texture, you can leave a few pieces of vegetables without blending.

8. Return the soup to medium heat and season with salt and pepper to taste.

9. Serve the dried mushroom soup hot, sprinkled with chopped fresh parsley for decoration.