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1
Make the stock and keep it warm over low heat.
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2
Pour the porcini through a fine strainer and save the liquid to use later.
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3
If the liquid is sandy, let the sand settle, then pour off the liquid.
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4
Finely cop the porcini, discarding any pieces that are gritty or hard.
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5
Set aside.
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6
Heat 1 tbsp (15 ml) olive oil in a soup pot and add the onions, 1/2 tsp (2 ml) salt, and a few pinches of pepper.
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7
Saute the onions over medium heat until they begin to soften and release their juices, about 5 minutes, then add the porcini and half the garlic.
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8
Continue to cook over medium heat, gently scraping the pan with a wooden spoon to keep the onions from sticking as they caramelize.
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9
(Add a little stock if needed.)
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10
After about 25 minutes, the onions should be a rich golden brown.
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11
While the onions are caramelizing, sauce the shiitake and white mushrooms together in 2 separate batches.
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12
Heat 1/2 tbsp (7 ml) olive oil in a saute pan, add half the white mushrooms, 1/4 tsp (1 ml) salt, and a few pinches of pepper and saute over high heat.
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13
As the mushrooms cook, they'll release their juices; then the juices will evaporate and the mushrooms will begin to sear.
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14
At this point they'll begin to stick to the pan, but don't stir them.
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15
Cook over high heat until they're golden, then stir once and continue to sear for 1 to 2 minutes.
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16
Add half the shiitake mushrooms, half the remaining garlic, 2 tbsp (30 ml) of the sherry, and a splash of soy sauce.
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17
Cook for about 1 minute, stirring as needed, until the shiitake mushrooms are tender.
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18
The mushrooms will be very dark and flavorful.
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19
Add a little stock if necessary to loosen them from the pan, then transfer them to a bowl.
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20
Sear the second batch of mushrooms in exactly the same way, being sure to save all of the flavorful pan juices.
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21
Add 1/4 cup (60 ml) of the remaining sherry and the porcini liquid to the onions to deglaze the pan.
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22
Add the potatoes and 1 cup (225 ml) stock, then cover the pot and cook over medium heat until the potatoes are soft, about 15 minutes.
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23
Puree in a blender or food processor until smooth, then return to pot.
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24
(This puree gives the soup its rich base.)
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25
Add the mushrooms and remaining stock and cook for 20 to 30 minutes.
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26
Stir in the fresh herbs just before serving, then season to taste with salt, pepper, and a splash of lemon juice.
