Wild Mushroom Bisque

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 3 leeks, whites parts only, sliced
• 2 ribs celery, sliced
• 1 teaspoon sea salt
• 2 cloves garlic, roughly chopped
• 6 branches fresh thyme
• 1/2 cup white wine
• 1 pound mushrooms, sliced; a mixture of porcini, cremini, oyster, portobello, button
• 2 ounces dried porcini mushrooms soaked in 1 cup hot water
• 6 cups mushroom stock, recipe follows
• 1 pound silken tofu
• 1-ounce dried porcini mushrooms
• 1 cup hot water
• 1 1/2 tablespoons olive oil
• 2 onions, diced
• 4 ounces fresh mushrooms, sliced
• 2 medium carrots, sliced
• 2 celery stalks, diced
• 2 leek tops, sliced
• 4 to 6 thyme branches
• 2 bay leaves
• 6 branches parsley, roughly chopped
• 3 sage leaves or a pinch of dried sage
• 3 cloves garlic, chopped
• 1 teaspoon sea salt
• 9 cups spring water

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