WILD MUSHROOM SOUP 

hands on Time30 Mins

slow cook Time4 Hours

YieldServes 12 

• 2 cups boiling water
• 1 1/4 cups dried porcini mushrooms (about 1 1/2 ounces)
• 2 cups water
• 1 tablespoon cornstarch
• 2 teaspoons gluten-free reduced-sodium tamari soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 cups sliced shallots (about 8 ounces)
• 1 garlic clove, minced
• 1 cup dry Marsala or Madeira
• 2 teaspoons chopped fresh thyme
• 3 pounds assorted mushrooms (such as oyster, cremini and shiitake), sliced
• Chopped fresh parsley (optional)

Step 1

Pour 2 cups boiling water over porcini mushrooms. Let stand 20 minutes. Drain porcini mushrooms in a colander over a bowl, reserving mushroom broth. Strain mushroom broth through a cheesecloth-lined colander into a bowl; discard solids. Add 2 cups water and next 4 ingredients (through pepper) to mushroom broth; set aside.

Step 2

Remove lid from a 6-quart Instant Pot®. Press [Sauté]; use [Adjust] to select "More" mode. When the word "Hot" appears, swirl in oil. Add shallots and garlic; cook, stirring constantly, 4 to 5 minutes or until shallots are soft. Stir in Marsala. When mixture comes to a boil, cook 30 seconds. Turn cooker off.

Step 3

Add porcini mushrooms, broth mixture, thyme, and sliced mushrooms. Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Venting" position. Press [Slow Cook], and use [Adjust] to select "More" mode. Press [-] or [+] to choose 4 hours cook time. Ladle soup into 12 bowls. Garnish with parsley, if