MUSHROOM SOUP CAPPUCCINOS

Ingredients

• 1 pkg (14 g) dried mushrooms, rinsed and drained (about 1/2 cup)
• 1 cup boiling water
• 2 tbsp canola oil
• 2 cups sliced mushrooms
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 2 sprigs fresh thyme
• 2 bay leaves
• 1/2 cup dry white wine
• 4 cups no-salt-added chicken broth
• 1/2 cup whipping cream
• 2 tsp sherry vinegar
• 1/2 tsp salt
• Whipped cream or sour cream*

Directions

1. Place dried mushrooms in a heatproof bowl. Pour boiling water over dried mushrooms. Let stand for 20 minutes.
2. Meanwhile, heat oil in Dutch oven over medium-high heat. Add sliced mushrooms and sauté for 3 minutes.
3. Reduce heat to medium and add celery, onion, thyme and bay leaves; sauté until vegetables are softened, about 4 minutes.
4. Add wine and cook, stirring, until wine is almost evaporated. Add broth, soaked dried mushrooms and liquid; stir to combine. Bring to boil.
5. Reduce heat and simmer, uncovered, stirring occasionally, for 20 minutes.
6. Stir in cream. Remove from heat; remove and discard thyme and bay leaves.
7. Purée mixture in batches in a blender, filling blender no more than half full for each batch.
8. Stir in vinegar and salt.
9. Serve in small cappuccino or tea cups with a dollop of whipped cream.