Cream of Mushroom Soup

Instructions

1. Place the dried mushrooms in a large bowl. Bring the broth to a boil and pour over the mushrooms. Set aside to rehydrate for about 20 minutes.
2. Using a slotted spoon, remove the mushrooms and reserve the broth.
3. Heat the butter in a large pot over medium-high heat. Add the leeks, onions, and shallots. Cook until soft and somewhat dry, about 5 minutes. Add the fresh mushrooms, garlic, and rehydrated mushrooms, and cook, stirring occasionally, until any moisture in the pot evaporates, 3 to 4 minutes.
4. Add the reserved mushroom broth, taking care not to add any grit that may have settled at the bottom, the thyme, bay leaf, and salt. Bring to a simmer and cook for 20 minutes.
5. Remove from the heat and allow to cool slightly.
6. Remove the thyme and bay leaf. Add the flour and Madeira, and puree using a stick blender or in batches in a blender. Return the pureed soup to the pot and reheat over medium heat.
7. Whisk the heavy cream, Madeira, and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.

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