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• Heat waterto boiling in a 3-4 cup measure.
• Add dried mushrooms and allow to soak until rehydrated. Keep the soaking liquid for your soup base.
• Thinly slice the crimini mushrooms and set aside
• Remove stems from portabella mushrooms and using a spoon, scoop out all the black gills from underneath the cap; cut in half and slice into thin strips - set aside.
• In a large stock pan, heat olive oil
• Sauté crimini mushrooms and shallots until slightly browned
• Add garlic and cook a minute or two more
• Add beef broth
• Remove rehydrated mushroom pieces from the soaking liquid and place on a cutting board
• Add soaking liquid to the pot
• Chop the rehydrated mushrooms and add them to the pot
• Add thyme and reduce heat to simmer for about 20-30 minutes
• While soup is simmering, in a sauté pan, heat some oil - when hot, add sliced portabella and sauté until well browned
• After soup has cooked, remove thyme stems
• Using a food processor, puree soup lightly - it doesn't need to be smooth, just blended
• Taste and add salt and pepper
• Return to the soup pot and add the sautéed portabella and half & half if using
• Heat to desired serving temperature.
  
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