As a child I loved Campbell's condensed mushroom soup. It was an especially good day if your pork chops were baked in the oven with mushroom soup as opposed to the usual salt & pepper in the cast iron frying pan. Things have changed a little since then. Now, I don't eat anything with a face or a mother even if it is slathered with mushroom soup.
Mixed Mushroom Soup
2 Tbsp olive oil
1 tsp fresh thyme
1/2 tsp chopped fresh rosemary
2 portabella mushrooms thinly sliced soaked in 5 cups of warm water (reserve water for soup)
2 cups of crimini mushrooms thinly sliced
0.5 ounces of dried mixed mushrooms (I used a prepackaged mix of porcini, chanterelle, shiitake, portabella & oyster)
2 cooking onions chopped
3 cloves of local garlic roughly chopped
1/6-1/4 C of Bragg liquid soy seasoning (don't substitute soy sauce)
1/4 tsp chipotle chili pepper powder
Place dried mushrooms in 5 cups of warm water. Allow to sit for 20-30 minutes. Drain, reserving liquid.
Heat 2 Tbsp of olive oil in a large skillet over medium heat. Add fresh rosemary and thyme. Heat until herbs are fragrant (1-2 minutes). Add two chopped cooking onions. Cook until onions are lightly golden. Add thinly sliced crimini and portabella mushrooms and cook for 5-10 minutes or until mushrooms are soft. Add dried mushrooms.
Add 3 Tbsp unbleached flour and stir for approximately 1 minute. Stir in 1/4 C of Bragg (or less depending on the level of saltiness you prefer), water and chipotle chilli pepper powder. Reduce heat and simmer for 10-15 minutes until soup has thickened. You can either serve with a sprig of fresh rosemary and thyme or blend with an immersion blender until desired consistency is reached.