From Fine Cooking magazine - not sure of the date.
Brush any dirt from mushrooms with a damp cloth. Cut off shiitake stems
at the base of the caps with a paring knife and trim away any dried ends
from the cremini; discard. With a chef's knife, slice the mushroom caps
1/4 inch thick.
Heat a large, heavy-based saucepan over medium-high heat and add 2 Tbs.
of the olive oil. When the oil is hot, add about half of both kinds of
mushroom, season lightly with salt and pepper, and cook stirring
frequently with a wooden spoon until the mushrooms start to brown around
the edges and most of thier moisture has cooked off, 5 to 7 minutes;
transfer to a plate. Repeat with another 2 Tbs. oil and the remaining
mushrooms. Set all the mushrooms aside.
In the same pan, heat the last 2 Tbs oil over medium-high heat, add the
onion and shallots, season very lightly with salt and pepper, and cook
until soft and light golden brown, 6 to 8 minutes. Add the garlic and
cook for 1 minute.
Add the wine and boil unitl it has reduced to a glaze. Add 2 cups of the
broth and continue boiling until the broth has reduced by half. Add the
sauteed mushrooms and about 2 more cups to broth and simmer over
medium-low heat for 5 minutes until the mushrooms are completely
Puree the mushroom mixture in batches in a blender until very smooth.
Return the puree to the saucepan, add the last 2 cups of broth and the
soy milk and simmer over medium heat until hot and blended. Taste and
add salt and pepper to taste. If the soup seems too thick, add a bit
more broth to thin it.
Serve hot, sprinkled with fresh chives.
Yeilds 8 1-cup servings.