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1
In a small saucepan, combine dried porcinis with Madeira, and bring to a boil.
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2
Remove from heat and allow to sit for 20 minutes, or until mushrooms are very soft and liquid is flavorful.
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3
Strain mushrooms and broth through a fine sieve or coffee filter and reserve liquid.
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4
Rinse mushroom pieces under running water to remove any residual dirt or sand, then roughly chop porcinis and reserve.
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5
In a soup pot or saucepan heat butter and saute onions, leek and garlic until vegetables are soft and lightly caramelized, about 6 minutes.
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6
Add mushrooms and continue to cook until they have released their liquid and most liquid has evaporated, about 4 minutes.
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7
Sprinkle flour over mushrooms and vegetables, stir to mix well and cook for 2 minutes.
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8
Add reserved porcini liquid, chicken stock, thyme, and reserved porcinis and bring to a boil.
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9
Reduce heat to a simmer and cook for 45 minutes.
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10
Add heavy cream and cook for 15 minutes.
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11
In a blender puree the soup in batches and return the pureed soup to the pot to keep warm until ready to serve.
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12
Taste and adjust seasoning, if necessary, and serve in bowls, each bowl garnished with 1 halved quail egg.
