Ingredients
1 c. dried porcini mushrooms
2 lb. mixed fresh mushrooms
1 tbsp. olive oil
1 tbsp. unsalted butter
4 shallots
kosher salt
Freshly ground pepper
1 tsp. Fresh rosemary leaves
1 stalk celery
1/4 c. Marsala or sweet sherry
1 medium Yukon gold potato
1 c. canned chicken broth
1 tsp. fresh thyme or tarragon leaves
1 c. milk or cream
2 tbsp. Madeira or sherry
Preparation
Step 1Bring 2 cups of water to a boil. Place porcini mushrooms in a large glass measuring cup. Pour boiling water over mushrooms and set aside. Wash and trim fresh mushrooms; cut into quarters and set aside.Step 2Heat oil and butter in a 4-quart stockpot over medium heat. Add shallots, pinch of salt and pepper, and rosemary. Cook over medium heat, stirring occasionally, until shallots begin to brown, about 7 minutes. Add celery and continue to cook until translucent, about 2 minutes. Add fresh mushrooms and generously season with salt and pepper, stirring frequently for about 5 minutes, until mushrooms lose approximately half their volume.Step 3Using a slotted spoon, remove porcini mushrooms from water and add them to stockpot. Increase heat to medium high and add Marsala. Cook 1 minute.Step 4Slowly pour porcini liquid into stockpot, leaving any sediment behind. Add potato and chicken broth and bring to a boil, then reduce to a simmer and cook until potatoes are tender, about 20 minutes. Turn off heat and let soup cool slightly (about 8 minutes), stirring occasionally.Step 5Using a standard or immersion blender, puree soup until smooth. If using a standard blender, puree in small batches to prevent spillage. Transfer to a clean pot or storage container. Soup can be refrigerated for up to 2 days or frozen for up to 2 months.Step 6When ready to serve, reheat soup and add thyme and milk; stir well. Use additional milk or chicken broth if soup is too thick. Simmer 5 minutes and adjust seasoning to taste. Turn off heat, add Madeira, stir well and serve immediately.
