Mushroom Soup

¼ cup olive oil or butter
½ ounce dried wild mushrooms, rehydrated in 2 cups hot water (save the mushroom liquid)
1 pound fresh white, cremini, or portobello mushrooms, chopped (save stems for stock)
2 medium onions or leeks, white & pale green parts, chopped (save dark green parts for stock)
1 large bulb fennel, chopped (leaves and stalks reserved for stock)
5 garlic cloves, chopped
1 tablespoon fresh thyme, destemmed, chopped (save stems for stock)
1 tablespoon fresh sage, chopped (save stems for stock)
6 cups vegetable stock
1 cup almond milk
seasalt
freshly ground black pepper
fresh parsley, chopped (save stems for stock)

Prep all your ingredients and then use scraps to make your own stock.

Sauté 2 tablespoons butter or oil & mushrooms in a wide pot on medium-high heat until the mushrooms releash their liquid and then start to brown, sticking to the pot.  Add the onion, fennel, 2 tablespoons of oil and cook, stirring until lightly caramelized. Add garlic, thyme & sage and cook a few more minutes. Add the mushroom liquid and stock; bring to a boil and simmer covered for 20 minutes. Add the almond milk; puree (if you want it to be smooth) and season to taste. Garnish each serving with parsley.

Makes about 4 quart

Variations
Use celery instead of fennel.
Use cream or milk instead of almond milk.
Add 2 more cups of stock and 1 cup of wild rice, barley, or wheat berries while simmering.
Add a cup of wine after cooking garlic & herbs; simmer until most of the liquid evaporates before adding the rest of the ingredients.