Ingredients
1 pound fresh baby portobello mushrooms, sliced1/2 pound fresh oyster mushrooms, sliced2 tablespoons soy sauce5 medium carrots, halved5 celery ribs, halved4 cups water1 medium onion, quartered2 bay leaves2 teaspoons dried thyme1 tablespoon lemon juice3/4 teaspoon salt1/4 teaspoon pepper1/8 teaspoon cayenne pepper2 packages (1 ounce each) dried shiitake mushrooms2 cups hot vegetable broth1 package (12.3 ounces) silken firm tofu4 green onions, chopped
Preparation
In a large microwave-safe bowl, combine portobello mushrooms, oyster mushrooms and soy sauce. Cover; microwave on high for 5 minutes. Let stand 5 minutes. Strain liquid into a large stockpot; set mushrooms aside. Add the carrots, celery, water, onion, bay leaves and thyme to stockpot. Bring to a boil over medium-high heat; reduce heat and simmer, uncovered, 30 minutes. Strain vegetables from stockpot; discard. Stir in lemon juice, salt, pepper and cayenne pepper.
Add dried mushrooms to hot broth; let stand until softened, 2-3 minutes. Strain liquid into stockpot, reserving 1/2 cup. Combine reconstituted mushrooms with reserved mushrooms. Place half of mushrooms into stockpot. Add remaining mushrooms, tofu and reserved broth into a blender. Cover; blend until smooth. Stir mixture into broth in stockpot. Cook and stir until heated through, 2-3 minutes. Sprinkle with green onions before serving.
