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1
Place the dried mushrooms in a large bowl.
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2
Bring the broth to a boil and pour over the dried mushrooms.
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3
Set aside to rehydrate for about 20 minutes.
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4
Using a slotted spoon, remove the mushrooms and reserve the broth.
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5
Roughly chop the mushrooms.
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6
Heat the butter in a large pot over medium-high heat.
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7
Add the button and rehydrated mushrooms and cook, stirring occasionally, until soft and somewhat dry, about 6 minutes.
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8
Add the leek and shallot and cook, covered, stirring occasionally, until translucent, about 4 minutes.
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9
Stir in the flour and cook, stirring, for 2 minutes more.
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10
Pour in the reserved mushroom broth, taking care not to add any grit or dirt that may have fallen to the bottom of the boil, and bring to a boil while whisking constantly.
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11
Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the soup.
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12
Lower the heat and simmer for 10 minutes.
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13
Remove from the heat and allow to cool.
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14
Remove and discard the herb bundle.
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15
Working in batches, transfer the mixture to a blender and puree until smooth.
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16
Using a sieve over a large bowl, strain the mushroom puree.
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17
Return the puree to the pot and reheat over medium heat.
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18
Whisk the heavy cream, Madeira, and salt into the soup and season with pepper to taste.
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19
Divide among warm soup bowls and serve immediately.
