Mushroom soup

The perfect thing for fall. I made it on the first cool day and then the day I served it, it was 93 degrees. None the less, the soup was amazing. And I did a great job of getting the grit out of the dried porcini which is my biggest gripe about dried mushrooms. I rinsed and strained the soaking liquid three times and then I added mushroom powder that I got at the Spice House and filtered it again, this time using a gold mesh coffee filter.

I gave it a flavor boost with caramelized onions and in the end I blended about 1/3 of it in a blender until it was creamy. Like I added cream, creamy.

Too bad it was 93 degrees out.