Creamy Mushroom Soup - Kosher.com

Name: Creamy Mushroom Soup - Kosher.com
Ingredients: 1 ounce dried mushrooms (soaked in 1/2 cup hot water); 2 tablespoons Gefen Olive Oil; 1 onion, peeled and chopped; 3 leeks (just the whites and a little of the greens), cleaned and coarsely chopped; 15 shiitake mushrooms (or slightly less than 1 pound); 4 portobello mushrooms; 15 brown (cremini) mushrooms (approximately 1 pound); 15 white mushrooms (approximately 1 pound); 1/3 cup Baron Herzog Cabernet Sauvignon or other red wine (you can also use marsala or white); 8 cloves garlic, chopped; 1 teaspoon dried thyme; 1 tablespoon salt (or to taste); 1 teaspoon pepper; 5 cups water and 4 cups vegetable stock (or 4 cups water and 5 cups whole milk); 6 tablespoons heavy cream (optional)

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While attending a cooking class, I was thrilled to learn the art of making an authentic creamy mushroom soup. I have tried many times since and it has never failed me yet.

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Ingredients

1 ounce dried mushrooms (soaked in 1/2 cup hot water)
2 tablespoons Gefen Olive Oil
1 onion, peeled and chopped
3 leeks (just the whites and a little of the greens), cleaned and coarsely chopped
15 shiitake mushrooms (or slightly less than 1 pound)
4 portobello mushrooms
15 brown (cremini) mushrooms (approximately 1 pound)
15 white mushrooms (approximately 1 pound)
1/3 cup Baron Herzog Cabernet Sauvignon or other red wine (you can also use marsala or white)
8 cloves garlic, chopped
1 teaspoon dried thyme
1 tablespoon salt (or to taste)
1 teaspoon pepper
5 cups water and 4 cups vegetable stock (or 4 cups water and 5 cups whole milk)
6 tablespoons heavy cream (optional)