1 Tablespoon vegan butter
2 Teaspoons Olive Oil
1 Clove Garlic, peeled and minced
3 Shallots, peeled and sliced
1 Stalk chopped celery
1 Cup sliced White Button Mushrooms
1 Medium Portobello Mushroom
2 Dried Shitaki Mushrooms
1 Cup Vegetable broth
1 Cup Non-Dairy Cream ( I used Belsoy)
1 Cup Soy Milk
1 Cup Hot Water
1/4 Cup Red Wine
1 Tsp Dry Green Thyme
Salt and Pepper to taste
Soak Shitake mushroom in the hot water for about 20 minutes.
Slice mushrooms once soft and cool enough to handle and put the mushroom water aside for later.
Sauté Shallots, garlic, and celery in butter and olive oil until they begin to turn translucent.
Add Thyme and Mushrooms and continue to cook over a medium low until the mushrooms are softened.
Add wine and stir.
Add broth, mushroom water, cream and soy milk.
Reduce heat and simmer for at least 20 minutes or until soup reduces and almost at its desired consistency.
Add Salt and pepper and stir.
Remove half the soup from the pot and allow to cool down enough to be added to a blender or food processor; Puré and return to the soup that remains in the pot.
stir, serve and enjoy.