This combination of fresh white and baby portobello mushrooms, along with dehydrated (dried) shiitakes, is sure to please. Reducing the water used to soak the dried shiitakes down to 1/2 cup and then using that liquid in the soup adds a more intense mushroom flavor to this soup. One could use all shiitake or other exotic mushrooms, but this combination is more economical, and still has a wonderful, deep flavor.
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