Few things are more comforting or soulful than a well-made soup. The recipe uses a variety of both dried and fresh mushrooms to bring out the depth of flavor that only fungi can offer. Using a generous amount of red wine and port in the cooking liquid gives a deep complexity of taste which pairs perfectly with the earthy fresh herbs. Truffle-flavored oil adds additional intensity and richness.
½ cup dried porcini mushrooms (.5 ounce package)
1 cup vegan red wine
6 tablespoons olive oil
2 large cloves garlic, chopped
2 cups chopped cremini or white button mushroom caps
1 cup chopped portobello mushroom caps
4 cups vegetable stock
½ cup vegan port
2 tablespoons truffle oil
1 large sprig fresh rosemary
1 tablespoon fresh thyme leaves
2 teaspoons kosher salt
½ teaspoon freshly cracked black pepper
4 tablespoons vegan sour cream
2 tablespoons chopped fresh Italian parsley leaves
Place the dried porcini mushrooms in a medium bowl and cover with the wine. Soak for at least 1 hour to soften.
Carefully lift the mushrooms out of the wine and reserve for the soup.
Pour the soaking wine through a fine mesh sieve or cheesecloth to remove sediment. Set strained wine aside.
In a large heavy pot heat the olive oil over medium high heat.
Add the garlic and all mushrooms. Sauté for about 5 minutes until mushrooms are softened and releasing juices.
Add the reserved wine, stock, port, truffle oil, rosemary, thyme, salt, and pepper to the pot.
Bring to a simmer over medium high heat.
Cover the pot and reduce heat to low.
Cook the soup for about 1 hour until the mushrooms are quite soft and liquid has reduced slightly.
Remove the rosemary sprig stem and discard.
Transfer soup to a blender to process until smooth.
Return soup to the pot to gently warm, checking seasoning (add additional salt and pepper if desired).
Serve the soup in warmed bowls with a dollop of vegan sour cream and a sprinkle of fresh parsley.