Mushroom Soup

Ingredients:

• 2 Ounces of dried mushrooms

  • Bolet mushrooms are traditional. Porchini or really any dried mushroom will do.

• 4-5 Medium sized golden or russet potatoes cut into 3/8" cubes

• 2-3 carrots cut into  3/8" cubes

• 1 onion finely chopped

• 4 Tablespoons unsalted butter

• Salt and Pepper to taste

Tools:

• Soaking Pot

• Soup Pot

• Small Sauce Pot

• Fine Mesh Strainer

• Coffee Filters

• Cutting Board

• Chef Knife

Time:

• Total - 2 hours

• Soak - 1 hour

• Prep - 30 minutes during soak

• Cooking - 1 hour

Steps:

1. Soak the 2 ounces of dried mushrooms in warm water for 30 minutes in a soaking pot.

2. Place a coffee filter into the fine mesh strainer.

3. Filter the soaking liquid through the mesh strainer into the soup pot.

4. Repeat Steps 1-3.

5. Soak the mushrooms 1 more time and agitate them for a couple of minutes to remove any grit.

6. Dump this round of soaking liquid and mushrooms through the fine mesh strainer without coffee filters into the sink. 

7. Rinse the mushrooms until the water is mostly clear and there are no signs of grit.

8.  Add water to the soup pot to bring the liquid level up to 1/2 gallon or more.