Wild Mushroom Soup Recipe

WILD MUSHROOM SOUP-Serves 4

3 cups chicken stock or low-salt chicken stock (may need a bit more)

1 ounce dried porcini mushrooms

1/2 stick unsalted butter

2 celery stalks

1/2 cup minced onions

2 gloves garlic, minced

8 ounces fresh shiitake mushrroms, stemmed, sliced

2 tablespoons all purpose flour

1/2 teaspoon oregano

1/8 teaspoon dried crushed red pepper

1 cup half-and-half

1 tablespoon Madeira

Bring the 3 cups stock to simmer in heavy medium saucepan. Add porcini's. Remove from heat. Cover and let steep 30 minutes. Drain; reserve soaking liquid. Chop porcini

Melt butter in heavy large saucepan over medium heat. Add celery, onions and garlic and saute until onion tender, 8 mins or so. Add porcini and shiitake shrooms and saute 3 mins. Add flour, oregano and dried red pepper and saute 3 mins. Gradually whisk in shroom soaking liquid (leave sediment behind) and half and half. Bring to boil. Reduce heat and simmer till a bit thick, about 10 mins.  Add Madeira and simmer 2 mins. Season to taste with salt and pepper. (Can make the day before. Cover and refrigerate. Simmer before serving, using more chicken stock if needed.)