Ingredients:
2 c. dried porcini + 1/4 c. for garnish
8 c. water
1 tbsp. kosher salt
1/8 tsp. freshly ground black pepper
1/8 tsp. garlic powder
2 tbsp. butter
1 onion
1 tbsp. soy sauce
1 tbsp. sugar
1/4 tsp. ground cumin
1/8 tsp. rubbed sage
1/8 tsp. thyme
Heavy cream (for garnish)
freshly grated nutmeg (to taste)
dash of cayenne pepper (to taste)

Directions:

Simmer 2 1/4c. dry Porcini in 8 cups of water, soy sauce, sea salt, garlic powder, cumin, sage, and thyme. Reduce by 2″. Meanwhile sauté onion (diced) in one half of the butter until translucent. Set onion aside. When broth is reduced, strain mushrooms from broth, reserving all of the liquid and mushrooms separately. Strain broth with sieve lined with moist paper towel to remove any grit or sand. Remove approximately 1/3 c. of reconstituted Porcini and set aside. Add the rest of the mushrooms, the sautéd onion, and one third of the broth to a blender or food processor, and blend until smooth. Return remaining broth and pureé to the pot, add the nutmeg and cayenne pepper if desired, and bring to simmer. Meanwhile, sauté the remaining mushrooms in remaining butter until golden on both sides. If you would like, first toast some fresh sage leaves in the butter before sautéing the mushrooms. Season the soup with more salt, pepper, and spices if desired at this point. Serve with floating pieces of sautéd mushroom and toasted sage leaves. Garnish with a pour of heavy whipping cream at service. Enjoy!!