1 1/2 to 2 ounces dried wild mushrooms (morels, chanterelles, cepes, or porcini, or a combination)
3/4 cup Port wine
8 tablespoons pareve margarine (1 stick)
2 cups finely chopped yellow onions
2 pounds fresh white mushrooms or 2 packages (20 ounces total) sliced white mushroom caps
4 cups homemade chicken stock
Salt and pepper to taste
Rinse the dried mushrooms well in cold water and soak them in the Port for 1 hour, stirring occasionally. Melt the margarine in a soup pot. Add the onions and cook, covered, over low heat until they are tender and lightly colored, about 15 minutes, stirring occasionally.
Remove the stems from the whole mushrooms and save for another use. Slice the caps thinly. Add the sliced mushrooms to the soup pot and cook over low heat, uncovered, for 15 minutes, stirring frequently.
With a fork or slotted spoon, lift the dried mushrooms from the Port and add to the soup pot. Carefully pour the remaining Port into the pot as well, leaving the sediment behind. Add the chicken stock, bring to a boil, reduce heat, and simmer, covered, for 45 to 60 minutes, until the dried mushrooms are very tender.
Use an immersion blender to puree the soup. Alternately, transfer the solids with about one cup of the liquid to a blender or food processor and puree; then return the puree to the pot. Add salt and pepper to taste and, if desired, thin the soup with extra chicken stock. Heat until steaming and serve immediately or cool and refrigerate for later.
Makes 6 to 8 servings.