Wild Mushroom Soup

3 cups Dried Mushroom Blend

5 cups Vegetable Stock

2 Leeks, white part only, sliced

2 15 oz cans White Beans, drained and rinsed

1 teaspoon Fresh Oregano, chopped

1 teaspoon Fresh Rosemary, chopped

2 tablespoons Soy Sauce

2 tablespoons Butter

2 tablespoons Olive Oil

1/4 teaspoon Cayenne Pepper

Salt, Pepper to taste

Soak mushrooms in 2 cups of hot water until soft, for about 10 minutes.  Squeeze out excess liquid and reserve it for later.

Preheat a large pot over medium-high heat, and melt butter and oil.  Add mushrooms and saute for about five minutes, until mushrooms start to brown.  Add chopped leeks, oregano, rosemary, cayenne, salt, and pepper. Saute for 5-7 minutes.  Add white beans, and season with salt and pepper if necessary.

Add the reserved mushroom liquid and vegetable stock, and bring it to a boil, uncovered.  Turn the heat to low, cover with the lid and cook for another 20-25 minutes.

Add soy sauce and stir...

Serves 4-5

*Dried mushrooms after they have been soak are so rich and flavorful!!!!

They make the broth light and earthy...

*To make homemade stock: saute 2 celery stocks, 2 carrots, 1 small onion, and ten bottom mushrooms.  Add 6 cups of water, and bring to a boil.  Turn the heat to low and simmer for about 30 minutes. Makes a huge difference when making soups.