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1
Place dried porcini in a 1-cup measuring cup, and fill with hot water.
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2
Set aside.
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3
In a medium saucepan, combine potatoes, 1 3/4 cups wine, bay leaf and salt.
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4
Place over high heat to bring to a boil.
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5
Reduce heat to low, cover, and allow to simmer until potatoes are tender, about 25 minutes.
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6
Meanwhile, place a large soup pot over medium heat, and add oil.
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7
When hot, add onion and saute until softened, about 5 minutes.
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8
Add garlic, and stir for about 30 seconds.
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9
Drain porcini, straining and reserving liquid.
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10
Chop porcini and add to onion mixture.
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11
Add portobello mushrooms, cremini mushrooms, button mushrooms, butter and thyme.
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12
Stir until mushrooms begin to give off liquid and look less dry, about 10 minutes.
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13
When potatoes are tender, add them and their cooking liquid to pan of mushrooms.
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14
Add porcini soaking liquid and 1 cup water.
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15
Bring to a simmer, cover, and cook gently for 20 minutes.
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16
Allow soup to cool slightly.
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17
Working in batches, use a blender to puree soup.
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18
Return soup to a pan on medium-low heat, and add remaining 1/4 cup wine and the milk.
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19
Reheat just until soup is steaming; do not boil.
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20
To serve, place portions in bowls and garnish each with a squiggle of heavy cream and a sprinkling of parsley.
