Make this soothing vegetarian mushroom soup for the crisp autumn days.

Vegetarian Mushroom Soup

Soak dried mushrooms in water overnight (about 8 hours). Drain mushrooms, reserving 1 cup soaking water. Remove stems, if necessary. Cut mushrooms into 1-1/2-inch pieces; set aside. 

Melt butter in a 4-quart Dutch oven. Add pearl onions and shallots. Cook over medium heat for 2 to 3 minutes or until translucent, stirring occasionally. Add rehydrated baby bella mushrooms. Stir in flour; cook and stir over medium-low heat for 4 to 5 minutes or until golden brown. Stir in pecans and garlic; cook for 1 minute more. 

Remove Dutch oven from heat. Add stock dry sherry, 1 cup reserved mushroom water, 2 tablespoons sage, 2 tablespoons thyme, and vinegar. Return to heat. Simmer, covered, over medium-low heat for 30 to 45 minutes or until mushrooms and pearl onions are tender. Garnish with sage and thyme sprigs, if desired. 