Creamy, Satisfying Mushroom Soup

For a flavorful, umami-rich broth that really lets mushrooms shine, start with a packet of dried porcini mushrooms. First, you’ll soak the dried mushrooms in a bowl of boiling water, which rehydrates and softens them and also transforms the water into a deep, earthy broth, which will eventually get stirred into the simmering vegetable broth.

1 ounce dried porcini mushrooms

1 ½ cups boiling water

1 medium yellow onion

2 cloves garlic

4 tablespoons unsalted butter

1 pound sliced cremini mushrooms

1 ½ teaspoons kosher salt

¼ teaspoon freshly ground black pepper

3 tablespons all-purpose flour

4 cups low-sodium vegetable or chicken broth (32 ounces)

2 tablespoons soy sauce

2 teaspoons dried thyme

2 bay leaves

½ cup heavy cream

Directions at thekitchn.com

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