Instructions: Rinse dried shiitake mushrooms and place them in a medium sized bowl. Add 3 cups boiling water and let soak for at least 20 minutes. Strain the mushrooms over a second bowl, pressing out and reserving all liquid.

Pull off and discard the shiitake stems, then place the shiitake and fresh mushrooms together in a food processor and pulse until they are cut up into small pieces (coarsely chopped).

Put all the mushrooms in a soup pot or aDutchen oven with the reserved mushroom-soaking water, 4 additional cups of water, and the salt, scallions, garlic, and 2 to 3 sprigs of thyme. Bring to a boil, then lower heat to a simmer. Cover and cook gently for about 40 minutes.

Line a strainer with two layers of clean cheesecloth and strain the soup into another pot. Serve the broth hot, possibly with some of the mushrooms, a few drops of sherry and/or chopped chives.

Makes about 6 cups
of a richly flavored broth in about 1 hour (20 minutes of work). PER

TIPS: If not using the broth immediately, strain into a container with lid and refrigerate. Save mushrooms: sandwich spreads, vegetable pies, quiches, omelette filles, rice, stirfries, mashed potatoes, casseroles etc. SUBSTITUTE 8 medium-sized fresh shiitakes; chop them together with the fresh domestic mushrooms and increase the cooking water to 6 cups.

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