a light wintery soup

Mushroom Soup
serves 3
10g dried porcinis
2t olive oil
a medium red onion, julienned
2 medium carrots, diced
250g creminis, or a mixture of fancier mushrooms if you like, thinly sliced
marjoram, thyme, urfa biber (or similar mild chile), a big pinch or two of each
2t of a light miso, like chickpea
2t black vinegar or sherry vinegar
1/2C chopped parsley

Cover the porcinis with water and let them soak while you prepare the remaining ingredients. Heat the oil in a big soup pot over medium-low heat and add the onion. Stir occasionally. Dice the carrots and add them. When the onions are well-done and the carrots are beginning to brown a little, add the sliced mushrooms and turn the heat up to medium. When the mushrooms have gotten nicely limp and are beginning to brown, strain the porcini soaking water into the pot and add enough additional water to cover everything generously. Slice the softened porcinis and add them to the soup along with the marjoram, thyme, and urfa biber. Bring to gentle boil, turn down the heat, cover the pot, and let simmer for about ten minutes. Take of the heat and add the miso (using a miso-koshi if you have one) and vinegar. Stir thoroughly, then taste for seasoning. Does it need more salt than was provided by the miso? More vinegar? Finally, mix in the parsley and serve.
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