Makes 8 servings
Cook & Prep Time 1 1/2 hours
3/4 ounces dried Oyster Mushrooms (1 cup)
6 cups tepid water plus 2 cups hot water, divided
1 medium onion, finely chopped
1/2 stick unsalted butter
2 celery ribs, finely chopped
1 medium carrot, finely chopped
3 garlic cloves, finely chopped
1 1/2 pounds white mushrooms, sliced or quartered
1 (15-ounce) package Mutti Italian Chopped Tomatoes, drained
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped dill
1 teaspoon Grey Sea Salt
1/2 teaspoon White Pepper
Reconstitute Oyster Mushrooms in two cups of hot water. Cook onion in butter with 1 teaspoon Grey Sea Salt in a heavy medium pot over medium heat, stirring occasionally, until onion is golden brown, 10 to 12 minutes. Add celery, carrot, and garlic and cook, stirring occasionally, until softened, about 5 minutes.
Transfer Oyster Mushrooms with a slotted spoon to pot and strain soaking liquid through a fine-mesh sieve into a large glass measure. Add white mushrooms to pot with 1 teaspoon Grey Salt and 1/2 teaspoon White Pepper. Cook, stirring, until mushrooms are tender, 6 to 8 minutes. Stir in Mutti Chopped Tomatoes, remaining 6 cups water, and Oyster Mushroom-soaking liquid. Simmer, partially covered, 30 minutes.
Purée 1 cup vegetables and 1 cup liquid in a blender (use caution when blending hot liquids), then return to pot. Stir in parsley, dill, and Grey Sea Salt to taste.
Cooks' note: Soup, without dill and parsley, can be made 3 days ahead and chilled. Add herbs after reheating.
Recipe Adapted from and and photo courtesy of www.epicurious.com