Roasted Mushroom Soup


¼ cup dried porcini mushrooms

1 cup water

8 ounces mushrooms

1 tablespoon extra-virgin olive oil

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon extra-virgin olive oil

1 cup sliced shallots

1 teaspoon salt

4 cups vegetable broth

1 sprig parsley

2 tablespoons sherry

2 tablespoons sherry

1 tablespoon chopped parsley

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