Backwoods Forager Mushroom Soup Recipe

In a bowl, combine dried porcinis and hot water. Let stand until softened, about 20 minutes, then remove and chop mushrooms.

Strain saoking liquid and reserve.

In a large pot, cook onion in a small amount of water or cooking spray for 8-9 minutes. Sprinkle with pepper.

Add garlic, chopped porcinis and all the remaining mushrooms.

Cook 7 - 8 minutes, until mushrooms just begin to brown.

Add wine, bay leaves, tomato paste and tomatoes. Cook 2 - 3 minutes.

Add strained porcini liquid and vegetable broth, bring to a boil.

Reduce heat to low and simmer for 20 minutes. Discard bay leaves.

Stir in kasha and cook 10 minutes longer.