Woodland Mushroom Soup with Sauteed Apples
INGREDIENTS
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1ounce dried porcini mushrooms
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5tablespoons olive oil, divided use
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1very large (12 ounces) white onion, chopped
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4 garlic cloves, finely diced
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12ounces shiitake mushrooms, stems discarded, thinly sliced
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12ounces oyster mushrooms, trimmed and thinly sliced
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6cups low sodium chicken broth (we like the Imagine brand)
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2cups hard cider (we like J.K.'s Scrumpy Farmhouse Original Brand)
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1large (8 ounce) Yukon Gold potato, peeled and cut into 1/4-inch pieces
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1teaspoon finely chopped fresh thyme
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1 fresh bay leaf
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1tablelspoon Worchestershire Sauce
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1 1/2tablespoons pure ancho chile powder
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Salt
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1 1/2pounds (firm, slightly tart) apples, peeled, cored and cut into a small dice
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About 1 1/2cupsMexican crema or sour cream
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