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1
Heat the olive oil in the soup pot, add onion and leeks and celery, allow to caramelize over medium heat for 10 minutes.
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2
Add the salt, garlic and thyme and saute 3 more minutes.
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3
Add the wine, raise the heat and reduce for 3 minutes.
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4
Add the mushrooms and cook them with the onion mixture over medium-low heat for 6 minutes, stirring part way through cooking.
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5
Pour in the soaked mushrooms, stock and add tofu.
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6
Taste and add more sea salt, if necessary.
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7
Lower heat and simmer for 20 minutes.
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8
Remove thyme branches.
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9
Let the soup cool slightly and then puree in the blender to make a smooth creamy soup.
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10
Garnish with fresh thyme or parsley, Sauteed mushrooms, and a spoonful of tofu sour cream if you are feeling decadent
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11
Cover the dried mushrooms with 1 cup hot water and set aside.
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12
Heat the olive oil in the soup pot and add the onions to caramelize.
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13
When they have turned a deep brown add the remaining vegetables, herbs, garlic, sea salt and saute an additional 3 minutes (add a little liquid if necessary).
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14
Add the dried porcini and their soaking liquid plus 9 cups cold water, and bring to a boil.
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15
Simmer for 45 minutes uncovered.
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16
Strain the stock through a fine mesh colander.
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17
Use as is or return it to the stove to reduce and intensify the flavor.
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18
A general rule of thumb: it takes about 15 minutes at a slow boil to reduce the volume of liquid by one cup.
