Source: dLife

A soup chock full or mushrooms and onions.

Servings

1.5 oz dried shiitake mushrooms
1 oz dried cloud ear mushrooms
2 cup cold water , boiling
1 cooking spray
0.25 cup fresh chopped onion
0.25 cup fresh chopped green onion , thinly sliced, including tops
5 cup low fat unsalted chicken broth (Oriental broth can be used)
3 cup crimini mushrooms , sliced
1 pinch salt (to taste)
1 pinch white pepper , freshly ground (to taste)
1 pinch chopped parsley

1 Combine black and cloud ear mushrooms and boiling water in a bowl. Let rest until mushrooms are tender, about 15 minutes. Strain, saving liquid. Slice mushrooms, chopping off tough stems from black mushrooms.
2 Spray large pot with cooking oil and heat over medium heat. Cook onions and green onions 5 minutes or until soft. Mix in mushrooms, 2 cups of the reserved liquid, and broth. Bring to boil. Lower heat, place lid on pot, and simmer 20 minutes, adding cremini mushrooms during last 10 minutes. Sprinkle with salt and pepper, to taste.
3 When ready to serve, garnish soup with parsley.

You can use whatever mushrooms are available.