For Soup

• Heat olive oil in a large wide pot and cook onion and leek until soft and lightly browned, about 12 minutes. Stir in the fava and toss to coat in the oil. Stir in the mushroom powder.
• Pour in the vegetable stock and add the bay leaves and thyme. Bring to a simmer and cook for about 1 hour, or until the fava has completely disintegrated, replenishing the liquid with water, as needed to keep the soup consistency velvety.
• While the soup is simmering, prepare the topping: Heat the olive oil in a large, wide frying pan and cook the shallots until golden. Stir in the garlic. Add the rehydrated porcini and strain their liquid into the soup as it simmers. Add the capers, thyme sprigs, tomato paste, petimezi and balsamic to the mushroom mixture. Cook for about 15 minutes for the flavors to come together. Season with salt and pepper and set aside.
• Remove the bay leaves and thyme from the fava soup and, using an immersion blender, puree the soup to a smooth, velvety consistency. Add additional olive oil or water to achieve desired smoothness.
• Serve the soup and garnish with the mushroom mixture. Drizzle, if desired, with additional olive oil or truffle oil. Sprinkle with pink peppercorns, garnish with thyme sprigs and serve.