Ingredients

• 3 1/2 cups canned low-salt chicken broth or vegetable broth
• 1 1/2-ounce package dried porcini mushrooms*
• 1 tablespoon olive oil
• 1 1/2 cups chopped onions
• 12 ounces assorted wild mushrooms (such as crimini and stemmed shiitake), sliced
• 8 ounces button mushrooms, sliced
• 3 garlic cloves, minced
• 4 teaspoons chopped fresh thyme or 1 1/2 teaspoons dried
• 4 teaspoons all purpose flour
• 2 cups low-fat (1%) milk
• Dried porcini mushrooms are sold at Italian markets, specialty foods stores and many supermarkets.

Instructions

1. Bring broth to boil in medium saucepan. Remove from heat. Add porcini mushrooms to saucepan; let soak until mushrooms soften, about 20 minutes. Drain, reserving broth but discarding any sediment in broth. Coarsely chop porcini mushrooms.
2. Heat olive oil in heavy large pot over medium-high heat. Add chopped onions and sauté until tender, about 7 minutes. Add wild mushrooms and button mushrooms and sauté until brown and tender, about 8 minutes. Add minced garlic, thyme, and porcini and sauté 2 minutes. Sprinkle flour over; stir 1 minute. Gradually whisk in reserved porcini soaking liquid and low-fat milk. Bring to boil, stirring frequently. Reduce heat to medium and boil gently until soup thickens slightly, about 12 minutes. Transfer 1 1/2 cups soup to blender and puree until smooth. Return to pot. Bring soup to simmer. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.