1 ounce dried wild mushrooms
About 6 cups chicken stock
5 Tbsp butter
1 and 1/4 pound (3 large) portobello mushrooms, gills and stems removed, caps cut into 1/4 inch pieces
salt
1 cup finely chopped yellow onion
1 cup finely chopped carrot
1 cup finely chopped leek (white and lite green parts only)
3 garlic cloves, minced
1/2 tsp dried thyme, crumbled
1 bay leaf
2 Tbsp flour
1/2 cup med-dry Madeira (Sercial) wine
freshly ground black pepper
1/3 cup whipping cream (opt)
snipped chives (opt)
how to make
In a strainer, under cold water,rinse the dried mushrooms. In a small saucepan, bring 2 cups of chicken stock to a boil. Add the rinsed mushrooms, remove from the heat and let stand, stirring occasionally, until the liquid is cool and the mushrooms have been reconstituted.
With a slotted spoon, remove the mushrooms from the stock, pressing as much liquid from them as possible back, into the pan; finely chop the mushrooms. Let the liquid settle, then pour off and reserve the clear portion; there should be about 1 1/2 cups. Discard the sandy residue.
In a 5-qt pot over med heat, melt the butter. Add the portobellos and 1 tsp salt. Cover and cook, stirring occasionally, until the mushrooms have rendered their juices, about 5 minutes. Add the chopped wild mushrooms, onion, carrot, leek, garlic, thyme and bay leaf. Lower the heat, cover and cook, stirring occasionally, until the vegetables are becoming tender, about 10 minutes more. Sprinkle the flour over the vegetables and cook, stirring often, for two minutes.
Stir in the remaining 4 cups of chicken stock, the reserve mushroom liquid and 1/2 teaspoon pepper. bring to a simmer, partially cover and cook, stirring occasionally, until the vegetables are very tender and the soup has reduced to about 6 cups, about 30 minutes.
Cool slightly and transfer 1/2 of the soup to a blender and puree, repeat with remaining soup--or use a stick blender. Return the soup to the pot and stir in the cream if using. (The soup can be prepared to this point up to 3 days in advance. Cool completely, cover and refrigerate.)
In med pot over low heat, bring the soup to a simmer. Adjust seasoning. Serve hot with a sprinkle chives if desired.
Joan's notes
The best mushroom soup--EVER. Full of flavor and a meal on it's own with crusty bread and/or salad.