Here is the soup recipe:
2 lbs of assorted mushrooms such as crimini, shiitake, oyster and portobello, sliced
1/4 cup dried porcini
2 head shallots, diced
2 garlic cloves, minced
1 tbsp fresh thyme, finely chopped
2 tbsp marsala wine
1 1/2 – 2 cup mushroom broth or vegetable broth
If using dried shiitake and dried porcini, soaked in hot water until soft. Remove mushroom and use the hot water as mushroom broth.
1. Sauteed shallots until translucent in a large pot. Add garlic and thyme. Stir for 2 minutes.
2. Add mushroom and sauteed until soft. Set aside half a cup of cooked mushroom. Add wine and stock and bring it to a boil. Simmer for 10 minutes.
3. Working in batches, puree mushroom in a blender until smooth. Return to pot, add in cooked mushroom and simmer for 5 minutes. Season with salt and pepper.
The crispy mushrooms are made of tempura batter.
Tempura batter recipe:
1/2 cup gf flour
1/2 cup corn flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp egg replacer plus 2 tbsp warm water, equivalent to 1 egg
2/3 cup cold soda water (Sprite works, I like a little sweetness to my tempura)